Skirt steak (carne de falda) is a terrific and inexpensive cut for grilling, probably the best for quickly cooked, juicy steaks. For breakfast and lunch all over Mexico, you see them as huge, thin steaks that practically cover the whole plate, but they’re really only about six to eight ounces of beef. It’s called skirt steak because it’s from an area along the outside of the belly of the cow—where a skirt would sit (if cows wore skirts). It’s a perfect cut for tacos and fajitas, but be sure to slice against the grain for juicier pieces. The fat on skirt steak is what makes it so tasty, but the meat should not be too fatty—no more than one-quarter covered with a thin layer of fat. Remove any excess. Note that the meat must marinate overnight. You can also cook the meat indoors on a ridged stovetop grill over very high heat, 2 minutes per side.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.