Beef tenderloin is an expensive, delicate cut of meat that has been blessed with a lot of natural flavor. My thinking is that it needs only a little enhancing, not a total makeover. That’s why I don’t recommended injecting it. Instead I marinate it, just to add some flavor. One last detail: Beef tenderloin is tender to start with, and overcooking turns it tough. I repeat: Do not overcook this meat. It won’t be worth a damn if you do. If rare to medium-rare ain’t your bag, move on and cook a sirloin.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.