In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).
Freshly grated ginger gives a little punch to this five-ingredient stir-fry. Serve with steamed rice to soak up all the sauce.
These one-bite skewers are little magnets for meat lovers. You can replace the potato with a cube of regular cooked potato, or mango, papaya, pineapple or melon. The fruit offers a sweet contrast to the spicy curried meat.
Fetching top dollar in any restaurant, this meal is actually quite simple to make for yourself at home.
One potato, two potato, three potato, four...if Dad really likes this, he can have some more!
When setting the table for this popular, slightly spicy Thai salad, provide only a spoon and a fork. Thais believe that food should be so beautifully cut beforehand that a knife is not necessary. Serve for a light spring supper or tasty lunch.
The kids will come running when you call them to Julie Rowe's meal featuring mild Tex-Mex flavours. The Rowe family likes Caesar salad alongside.
Rice vermicelli is easy to find among the Asian noodles in an increasing number of grocery stores. You can substitute 2 cups (500 mL) rinsed drained cooked vermicelli pasta.
