There’s nothing wrong with pot roast, but the beef chuck shoulder roast needs a break from the potatoes and carrots and soupy broth treatment. Beef chuck makes excellent barbecue, full of rich beefy flavor. Like brisket, its connective tissue requires slow barbecue-style cooking. Chuck isn’t as long and stringy as brisket, but it can pretty much do anything a brisket can do and in less time. Also, a good chuck roast on special is an easier find than a brisket with a good fat cap. It’s about choices and good substitutes, and a chuck roast is one of them.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.