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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.