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Classic Roast Beef Tenderloin

WHY THIS RECIPE WORKS When devising a no-fuss recipe for perfectly cooked roast beef tenderloin, we chose to work with Chateaubriand, the smaller center-cut roast. We reversed the usual cooking process for our tenderloin recipe, roasting first and then searing, to eliminate the ring of overdone...

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Glazed Spiral-Sliced Ham

WHY THIS RECIPE WORKS It pays to know exactly how to make a glazed ham that's truly worthy of a special occasion. Our recipe for a moist ham with a glaze that complements but doesn’t overwhelm the meat includes avoiding labels that read “ham with water added” and heating the ham to an internal...

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Cast Iron Shepherd’s Pie

WHY THIS RECIPE WORKS Despite its status as a classic comfort food, there's nothing comforting about the many steps and piles of dirty dishes that shepherd's pie usually requires. Using the cast-iron skillet as our sautéing, baking, and serving pan streamlined the process. We used ground beef as...

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Chicago Thin-Crust Pizza

WHY THIS RECIPE WORKS The trick for making an ideal Chicago Thin-Crust Pizza—a thin, crisp alternative to its doughy cousin—at home was to make the dough in a food processor. Because of the high speed of the blade, the processor brought the dough together quickly, which prevented too much gluten...

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