Like a Ross – Page 6

Sautéed Baby Bok Choy with Sesame Oil and Garlic

Side Dishes, Vegan

WHY THIS RECIPE WORKS Instead of sautéing whole heads of baby bok choy, a vegetable that is nearly impossible to cook evenly, we decided to treat it like two different vegetables. We started by coarsely chopping the top dark leaves and snapping off the stalks. After washing the stalks and leaves...

Chocolate Layer Cake with Chocolate Frosting

Desserts

WHY THIS RECIPE WORKS Three kinds of chocolate—unsweetened, milk, and cocoa powder—work together to make a moist, rich frosted cake with flavor that reads more “chocolate” than “sweet.” The frosting came together in just a couple of minutes with the help of the food processor. The quick cutting...

Shallot and Parsley Butter

Sauces

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...

Classic Roast Beef Tenderloin

Main Courses