serves 6
You might need to buy:
  • dry red wine
  • fresh thyme
  • freshly ground pepper
  • bay leaf
  • fresh oregano
  • beef tenderloin. cut into `1 to 1 1/2-inch cubes
serves 4
You might need to buy:
  • thin rice noodles
  • sirloin steak
serves 6
You might need to buy:
  • sliced fresh mushrooms
  • medium onions sliced
  • dry red wine or additional beef broth
  • brandy
  • tomato paste
  • dried parsley flakes
  • rosemary
  • sage
  • tarragon
  • eater
  • Hot mashed potatoes
serves 6
You might need to buy:
  • Olive Oil No-stick Cooking spray
  • ground round beef
  • garlic salt8 oz. sliced fresh mushrooms
  • tomato paste
serves 4
You might need to buy:
  • beef shoulder roast
  • MSG
  • beef broth or water
  • medium carrot
serves 4
You might need to buy:
  • beef stew meat
  • frozen chopped onions
  • Mexican seasoning
  • beef broth
  • sesame seeds
  • diced jalapenos
  • tomato paste
  • dried Mexican oregano
  • ancho chile powder
  • ts[p. ground cinnamon
  • Warm flour tortillas

For a cake that boasted deep chocolate flavor and color, we used a combination of Dutch-processed cocoa and melted bittersweet chocolate; the cocoa offered pure, assertive chocolate flavor while the chocolate contributed complexity as well as fat and sugar. Neutral-tasting oil allowed the chocolate flavor to shine. To minimize cleanup, we mixed the wet and dry ingredients directly into the saucepan where we’d melted the chocolate with cocoa and milk. A milk chocolate ganache contrasted nicely with the deeper flavor of the cake. To make the ganache thick, rich, and creamy, we added plenty of softened butter to the warm chocolate-cream mixture, refrigerated the frosting to cool it quickly so that it would spread nicely, and gave it a quick whisk to smooth it out and lighten its texture.
While any high-quality chocolate can be used here, our preferred bittersweet chocolates are Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar and Callebaut Intense Dark Chocolate, L-60-40NV, and our favorite milk chocolate is Dove Silky Smooth Milk Chocolate. We recommend making this cake with a Dutch-processed cocoa powder; our favorite is from Droste. Using a natural cocoa powder will result in a drier cake.

You might need to buy:
  • CAKE
  • baking soda
  • salt
  • whole milk
  • ⅔ cup vegetable oil
  • large eggs
  • vanilla extract
  • FROSTING
  • ⅔ cup heavy cream

Sour oranges pack a tart punch, and their juice makes a refreshing and bright dessert when it’s incorporated into a custard pie. Unfortunately, it’s not easy to find these oranges outside of Florida and a few other tropical locations. For a sour orange pie that would be accessible to cooks in any part of the country, we made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. An animal cracker crust provided a sweet, crunchy contrast to the creamy, tangy citrus filling.
If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Minute Maid Original Frozen is our favorite orange juice concentrate. Depending on the brand, 5 ounces is between 80 and 90 animal crackers.

You might need to buy:
  • CRUST:
  • animal crackers
  • sugar
  • salt
  • FILLING:
  • large egg yolks
  • grated orange zest
  • salt
  • WHIPPED CREAM:
  • sugar
  • grated orange zest

Nicely charred grilled broccoli is a summertime barbecue treat, but most often it is overly charred or not cooked through. To avoid toughness and promote even cooking, we peeled the stems and pared the broccoli crowns down to florets measuring 3 to 4 inches wide and stems ½ to ¾ inch thick. To cook the broccoli through without charring, we wrapped it in aluminum foil “hobo packs” and let it steam first on the grill (flipping the packs halfway through to ensure even cooking). We then removed the spears and placed them directly on the grill to char. Grilled lemon halves added brightness and grill flavor while shredded Parmesan provided a salty bite.

You might need to buy:
  • water
  • Salt and pepper
  • broccoli
  • shredded Parmesan cheese

A cookie in a skillet? We admit this Internet phenom made us skeptical. . . until we tried it. Unlike making a traditional batch of cookies, this treatment doesn’t require scooping, baking, and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet. Plus, the hot bottom and tall sides of a well-seasoned cast-iron pan create a great crust on the cookie. And this treat can go straight from the oven to the table for a fun, hands-on dessert—or you can slice it and serve it like a tart for a more elegant presentation. What’s not to like? We cut back on butter and chocolate chips from our usual cookie dough recipe to ensure that the skillet cookie remained crisp on the edges and baked through in the middle while staying perfectly chewy. We also increased the baking time to accommodate the giant size, but otherwise this recipe was simpler and faster than baking regular cookies.

You might need to buy:
  • unsalted butter
  • vanilla extract
  • salt
  • large egg plus 1 large yolk
  • baking soda