Reverse Sear Rib-Eye Roast With Fennel and Rosemary
Marcus Nilsson
Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
A steak dinner that’s more about the sauce than the meat.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.