Flank steak, more than most others, is tolerant of medium doneness, but in any case it must be thinly sliced. Slicing meat against the grain is especially important for tougher cuts like flank and skirt: it cuts the long, tough muscles into shorter, easier-to-chew pieces, giving the impression of tenderness. If you have a garden or a windowsill, both rosemary and lavender are easy to grow and maintain (and the small investment you will make in those plants will save you from paying the king’s ransom supermarkets charge for fresh herbs). If you can’t find any lavender, up the rosemary to 2 tablespoons. In any case, do not substitute dried herbs for fresh in this recipe: they will rob it of its charm.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.