Besides their wonderful flavor, one of the things that’s remarkable about tuna steaks is simply how great they look, especially with grill marks on the outside and a nice brown crust concealing a tender, still-red interior. And tuna steaks really hold their shape after grilling; no falling-apart flakiness here. To achieve those beautiful grill marks, you need to leave the steaks alone for a couple minutes; don’t turn or move them, at all. Resist the temptation to tamper, and just let them alone. And to get that perfectly seared outside while maintaining a nice rare (or even raw, if that’s your preference) interior, just pop your steaks in the freezer for an hour before you grill.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.