Tenderloin—most commonly sold as filet mignon—has just about the least flavor of any cut of beef, but it is wonderfully tender and juicy, and it sure takes well to this sauce, which everyone seems to love. I’m not usually a big fan of long marinating periods, but here it seems to make a big difference; the miso completely changes the flavor of the meat in a spectacular way. I grill these, but you can broil the meat or roast it at 500°F for just a few minutes. (In any case, cook until the interior of the meat is about 125°F.) Other cuts of meat you can use here: ribeye; pork tenderloin, cut into medallions as you would the filet.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.