Some people will tell you that it’s okay to make carne cruda, known as “steak tartare” in fancy French circles, in a food processor. Sorry, no go. You don’t chop it, pulse it, or otherwise mangle it. You freeze it, slice it, crosscut it, and dice it. Period. Yes, chopping the meat by hand requires patience, but it creates the perfect texture. Freezing the meat beforehand makes this job easier. This is one of those recipes where you must use the very best ingredients you can find—the best olive oil, the best imported anchovies—to take this crudo over the top. Buy the best New York strip or tenderloin you can afford, and tell your butcher how you’re serving the meat to ensure you get the very best. For a light meal, serve with plenty of crusty bread and a small salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.