Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.

This side dish is flavorful enough to also serve as a main course.