Here’s an interesting technique. We cut (counter to logic) the pork tenderloins into long steaks along the grain of the meat, forming steaks approximately 10 inches long by 2 inches wide. Whip up the jerk paste the night before or that morning, and get the tenderloins marinating early. That way you can grill and eat in minutes after getting jerked around at work all day.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.