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.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Crispy skin and tender pink meat in a bright, citrusy sauce.
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.
The easy way to perfect poached salmon.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Deeply browned scallops with a sweet, caramel-colored crust and a tender center.
Three main ingredients, a world of richness and flavor.
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.
Delicious homemade potato gnocchi aren't out of reach.
A luxurious pasta in Alfredo sauce that won't weigh you down.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
One of the easiest, least messy, fastest ways to cook salmon.
Oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk.
A rich lemon-butter sauce takes these fried cutlets beyond delicious.
Browned, flavorful, and perfectly cooked.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
A spicy tomato sauce loaded with shellfish flavor.
Bag the duck and skip the buckets of fat.
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.
Cod poached in coconut milk with lemongrass and ginger.
Sweet-and-savory glazed black cod, prepared with only a few minutes of work.
The classic French stew, with tender beef and a deep, rich flavor.
Warming, without the burn.
The leftovers make killer tacos...
The delicious combo of butternut squash, sage, and brown butter, in an easy, hands-off risotto.
Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course.
A classic fall pasta dish of squash and pasta tossed in a creamy, nutty brown butter sauce with sage.
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.
Funky, spicy, and perfect in lettuce wraps.
This pork tenderloin roast with a bourbon and fig glaze is a snap to make.
Hefty beef shanks, braised in ample red wine until the meat is tender and falling off the bone.
A complete dinner for two for any night of the week.
Crispy on the outside, creamy on the inside
One bowl makes for a satisfying, fancy-looking, and easy dinner.
Unbelievably crispy, and in less time.
A bowl of rice, topped with pure luxury.
No butter and no cheese? No worries.
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.
An easy, breezy, summery Sicilian pasta.
Sweet and funky butternut squash and blue cheese-stuffed ravioli served in a brown butter sauce with frizzled sage.
Delicate pasta surrounds a core of creamy sheep's milk ricotta, served in a brown butter sage sauce.
Bitter greens and sweet peaches are the perfect match for meaty and flavorful pan-seared flank steak.
Juicy pork chops with a bright and rich pan sauce made from leeks, white wine, chicken stock, and lemon zest.
Peppery watercress with savory pan-roasted mushrooms.
Turn one bitter vegetable into an amazing (and easy) meal.
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices.
Halibut and clams gently poached in an aromatic broth with fennel and white wine.
Skip the chicken for once.
It's warm, it's full of vegetables, and it's way easier than it should be.
Ethiopian berbere spice adds a fiery kick to perfectly grilled lamb chops.
One pan, a whole spectrum of ingredients and flavors.
One pan, tender clams, juicy tomatoes, and a delicious broth.