Perfectly cooked steaks, pan-seared oysters, and more elegant main courses to set the mood.
Perfectly even edge-to-edge cooking and foolproof results.
You have to try to mess up this easy method of cooking a steak.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Warming, without the burn.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Crispy skin and tender pink meat in a bright, citrusy sauce.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
A 15-minute French classic made with fresh, inexpensive ingredients.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
This classic Italian dish of braised veal shanks is hearty and deeply rich.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
Divide the pepper, then conquer this recipe.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
Sweet corn and salty pecorino cheese come together in this simple no-stir pressure cooked risotto.
Out of the pan, into your mouth.
It's remarkably easy (and quick!) to make these light and tender gnocchi.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
Deeply browned scallops with a sweet, caramel-colored crust and a tender center.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
A light yet flavorful pasta infused with briny clams, garlic, white wine, and chili flakes.
Three main ingredients, a world of richness and flavor.
Bag the duck and skip the buckets of fat.
A luxurious pasta in Alfredo sauce that won't weigh you down.
Delicious homemade potato gnocchi aren't out of reach.
A spicy tomato sauce loaded with shellfish flavor.
One of the easiest, least messy, fastest ways to cook salmon.
Browned, flavorful, and perfectly cooked.
A rich lemon-butter sauce takes these fried cutlets beyond delicious.
The easy way to perfect poached salmon.
The classic French stew, with tender beef and a deep, rich flavor.
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
The leftovers make killer tacos...
Oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk.
Sweet-and-savory glazed black cod, prepared with only a few minutes of work.
Cod poached in coconut milk with lemongrass and ginger.
One bowl makes for a satisfying, fancy-looking, and easy dinner.
A classic fall pasta dish of squash and pasta tossed in a creamy, nutty brown butter sauce with sage.
Hefty beef shanks, braised in ample red wine until the meat is tender and falling off the bone.
Funky, spicy, and perfect in lettuce wraps.
Unbelievably crispy, and in less time.
Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course.
Crispy on the outside, creamy on the inside
This pork tenderloin roast with a bourbon and fig glaze is a snap to make.
A complete dinner for two for any night of the week.
The delicious combo of butternut squash, sage, and brown butter, in an easy, hands-off risotto.
Emmentaler and Gruyère are melted together into a white wine base and spiked with lemon juice.
Spicy harissa paired with bitter and hoppy beer make the ultimate broiled shrimp.
A bowl of rice, topped with pure luxury.
An easy, breezy, summery Sicilian pasta.
No butter and no cheese? No worries.
Sweet and funky butternut squash and blue cheese-stuffed ravioli served in a brown butter sauce with frizzled sage.
Juicy pork chops with a bright and rich pan sauce made from leeks, white wine, chicken stock, and lemon zest.
Delicate pasta surrounds a core of creamy sheep's milk ricotta, served in a brown butter sage sauce.
It's warm, it's full of vegetables, and it's way easier than it should be.
Peppery watercress with savory pan-roasted mushrooms.
Skip the chicken for once.
One pan, tender clams, juicy tomatoes, and a delicious broth.
One pan, a whole spectrum of ingredients and flavors.
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices.
Bitter greens and sweet peaches are the perfect match for meaty and flavorful pan-seared flank steak.
Ethiopian berbere spice adds a fiery kick to perfectly grilled lamb chops.
Halibut and clams gently poached in an aromatic broth with fennel and white wine.
Turn one bitter vegetable into an amazing (and easy) meal.