Tenderloin is widely considered one of the best sections of beef for roasting; it becomes meltingly tender during cooking. It’s also one of the more expensive cuts, so you’ll want to take care to cook tenderloin properly. Fortunately, this is spectacularly easy to do. The tenderloin is first seared on the stove, but this step is optional. (The roast will be just as delicious if it’s not seared, but many people prefer the look—and texture—of a nicely browned crust.) If you decide not to sear the roast, you will need to increase the cooking time a bit. Just keep checking the temperature of the meat, until it registers 125°F.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.