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I can't believe I've never made hanger steak before. While it's often referred to as a "cheaper cut," I usually can't find it for under $10 a pound. Also, a lot of recipes recommend a long marinade—something I can't indulge in often. Luckily, I found this recipe from Gourmet, which introduces a highly flavored dry rub and a very simple sauce. It can be made in 20 minutes or so. Not bad. More

Gougères are savory, unstuffed profiteroles. These are crisp on the outside, a puff of air within, and salty and spicy and nutty from the combination of pink peppercorns and Parmesan cheese. Serve these warm in a basket for brunch. More