Name: Grilled Steak Salad with Green Beans and Blue Cheese
Yield: Makes 6 servings
Ingredients: 1 pound slender green beans, trimmed; 6 cups arugula (about 6 ounces); 4 cups cherry tomatoes, halved; 1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved; 1/2 cup plus 1 tablespoon olive oil; 3 tablespoons balsamic vinegar; 3 8- to 9-ounce New York steaks; 1 cup crumbled blue cheese

Image may contain Plant Food Produce Vegetable Lunch and Meal

Grilled Steak Salad with Green Beans and Blue CheeseScott Peterson

When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

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.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.