The Best Way to Cook a Steak. Period.



Steak, man. There’s nothing like it. Juicy and flavor-packed on the inside, crispy-crusted and well-seasoned on the outside. While most of us have tried our hands at prepping tender beef cuts at home, there’s a notion out there that perfect steak dinners are the exclusive purview of pricey steakhouses and backyard decks lorded over by dedicated grillmasters.

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Amazing Chewy Bagels From Scratch



These bagels are ridiculously tasty—their chewy texture and malty-yeasty flavor are irresistible. But even more irresistible? The way you’ll lovingly bring the yeast to life with flour and warm water. The way your entire house will smell of freshly baked bread. And, of course, the way your family will gaze adoringly in your direction when you pull these out of the oven on Sunday morning.

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Fried Chicken



Fried chicken: everybody loves it. Making it, however, can be a stressful guessing game. We want you relaxed and happy when you’re cooking up a big batch of the crispy stuff, so here it is: a fried chicken recipe that’s almost impossible to mess up.

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Sticky Toffee Pudding



Sticky toffee pudding, with its mocha-brown color, its dense interior, and its sweet-and-salty topping, is different from any other cake. Medjool dates are the stars of the show, making the cake incredibly moist while packing it with flavor. Add some freshly scraped vanilla beans and a bit of butter, and you have a decadent, complex sweet.

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Tips & Tricks: Homemade Granita



A subtler version of the sugary slushies we coveted as kids, granitas perk up everything from seafood to summery cocktails and fruit salads, plus creamy desserts like yogurt and ice cream.

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Sous Vide Tenderloin



When you cook a center-cut beef tenderloin roast for your friends, the pressure is on. You want to make sure the meat emerges perfectly cooked and gorgeous—especially considering you’re working with one of the most expensive items at the butcher shop. But don’t worry, ambitious host or hostess. A juicy, flavor-packed roast is totally in your wheelhouse.

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Pistachio Macaron



If you’ve ever found yourself at the counter of a premier Parisian macaron maker, lucky you. You know that picking from the vast array of pastel confections is almost as fun as tasting them.

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Hollandaise—that bright, velvety concoction of egg yolks, butter, and lemon juice—has a reputation for being difficult to make. In part, that’s because the delicate proteins in egg and butter can unwind and lose their ability to emulsify if overheated, causing your sauce to break and become oily and thin. Even a sauce that comes out silky smooth and rich at first can quickly lose its appeal if allowed to cool too much. Timing, temperature, and proportion must be carefully controlled in order to yield hollandaise!

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