Phyllo Chips with Vanilla Ice Cream & Strawberry Mash Dip

Forget about nachos and salsa—for dessert lovers like me, this is the ultimate take on chips and dip. We used phyllo from a 1-lb. twin pack to test this recipe. Twin-pack sheets are 9 by 14 inches, smaller than those from a single pack. If you can find only larger, single-pack phyllo, either cut the sheets to size or use the larger sheets as they are, sprinkling 2 Tbs. sugar instead of 1-1/2 Tbs. between each layer.

• 3 9x14-inch sheets frozen phyllo dough, thawed overnight in the refrigerator (see tip at right)
• 2 oz. (4 Tbs.) unsalted butter, melted
• 6-1/2 Tbs. granulated sugar; more as needed
• 1 pint strawberries, rinsed and hulled
• 1 pint good-quality vanilla ice cream, slightly softened

Position a rack in the center of the oven and heat the oven to 375°F. Line a 13x17-inch baking sheet with parchment. Put one sheet of phyllo on the pan and brush with some of the melted butter. Sprinkle evenly with 1-1/2 Tbs. sugar and lay another sheet of phyllo on top. Brush with the melted butter and sprinkle with 1-1/2 Tbs. sugar. Lay the last sheet of phyllo on top, brush with more melted butter, and sprinkle with 1-1/2 Tbs. sugar.

With the tip of a sharp knife, cut the phyllo lengthwise into 4 even strips. Then cut each strip on the diagonal, alternating the direction of the knife to form little triangles (see photo below). Cover with parchment and set another baking sheet on top. This will keep the phyllo from buckling during baking.

Bake until the phyllo is golden brown (lift the pan and top piece of parchment to check the color), about 15 minutes. To keep the phyllo chips extra flat, let them cool before unstacking the pans and removing the chips. They are best served the same day but will stay crisp for 2 days if stored in an airtight container.

While the chips are baking, make the strawberry mash. With a pastry cutter or a potato masher, smash the strawberries in a medium bowl with the remaining 2 Tbs. sugar until pulverized but still a bit chunky. Taste; I like it on the tart side since the phyllo chips and ice cream are quite sweet. Cover with plastic wrap and keep chilled.

Put two scoops of vanilla ice cream in eight individual dessert bowls and spoon about an eighth of the strawberry mash over each portion. Tuck some phyllo chips in the ice cream or serve the chips on the side. If the ice cream is soft enough, you can use the chips to scoop it like a dip.

Nutella Fudge Brownies

These two-bite brownies are fudgy and decadent with a crunchy top. You'll never believe they're made with just four ingredients.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1/2 cup Nutella chocolate-hazelnut spread
• 1 large egg
• 5 Tbs. all-purpose flour
• 1/4 cup chopped hazelnuts

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.

Country-Style Thai Red Curry with Beef, Shiitakes & Edamame

You don’t have to go to Thailand to eat a good Thai curry. You don’t even have to go to a Thai restaurant. Thai curries are easy enough to make at home—even on a busy night—without having to hunt far and wide for exotic ingredients. This easy curry is called country-style because its rustic and simple enough to make anywhere, anytime, using just meat, vegetables, curry paste, and broth or water. There's no coconut milk in a country-style curry, so it has the texture of a hearty soup rather than a stew.

• 1 lb. flank steak
• 5 oz. fresh shiitake mushrooms
• 2 Tbs. vegetable oil
• 3 Tbs. red curry paste, either store-bought or homemade 
• 2-3/4 cups low-salt chicken broth
• 5 wild lime leaves, torn or cut into quarters (optional)
• 1-1/2 cups frozen shelled edamame (soy beans), thawed
• 3 Tbs. fish sauce
• 1 Tbs. palm sugar or light brown sugar
• 1/4 tsp. kosher salt; more to taste
• A handful of fresh Thai or Italian basil leaves
• Hot cooked rice or rice noodles for serving
• 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

Slice the beef across the grain 1/4 inch thick and then cut the slices into 1-1/2- to 2-inch-long pieces.

Trim and discard the stems from the shiitakes; slice the caps 1/4 inch thick (you should have 1-1/2 to 2 cups).

Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.

Increase the heat to medium high, and add the beef. Spread it in an even single layer and cook undisturbed until it just begins to lose its pink color, about 1 minute. Turn the beef and continue cooking, stirring occasionally to coat it with the curry paste, until most of the beef no longer looks raw, 1 to 2 minutes. Stir the shiitakes into the beef.

Add the chicken broth and stir again. Add half the lime leaves (if using), and bring to a simmer. Simmer gently, stirring occasionally, until the shiitakes are tender and the beef is cooked through, about 5 minutes.

Add the edamame, stir well, and cook for about 1 minute, just to blanch them. Add the fish sauce, sugar, and salt and stir to combine. Remove from the heat. Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using).

Let rest for 5 minutes to allow the flavors to develop. Season to taste with salt.

Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

Spicy Beef with Peanuts & Chiles

As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to get to your door. Even better, this dish is just as good as—or even better than—anything you'll find in a to-go carton. If you don't have a stir-fry pan, use a heavy skillet with a large surface area for the ingredients sear properly.  

• 1 lb. flank steak, thinly sliced on the diagonal against the grain
• 2 Tbs. soy sauce
• 2 tsp. fish sauce
• 1/4 tsp. kosher salt; more to taste
• 2 Tbs. fresh lime juice
• 1 Tbs. light brown sugar
• 1/4 cup salted peanuts
• 2 large shallots, coarsely chopped
• 2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
• 3 Tbs. canola or peanut oil
• 1/3 cup coarsely chopped fresh cilantro
• 3 Tbs. chopped fresh basil

Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and the salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.

Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it's shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.

Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining lime juice, cilantro, and basil.

Plum Clafoutis

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs. 

• 1 Tbs. sliced almonds
• 7 Tbs. granulated sugar
• 1 oz. (2 Tbs.) unsalted butter; more for the pie plate
• 12 oz. (3 to 5 medium) red or black plums, pitted and quartered
• 1 Tbs. brandy
• 1 Tbs. amaretto
• 1-1/2 oz. (1/3 cup) unbleached all-purpose flour
• 1/4 tsp. table salt
• 3 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1 tsp. pure vanilla extract
• Confectioners’ sugar for dusting

Position a rack in the center of the oven and heat the oven to 350°F.

Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.

Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve. 

Seared Strip Steak with Lemony Couscous Tabbouleh

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.  

• 6 Tbs. couscous
• 6 Tbs. extra-virgin olive oil 
• Kosher salt
• 2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
• 1 tsp. ground cumin 
• 1-1/2 tsp. chopped fresh thyme
• 3 Tbs. chopped fresh mint  
• 3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
• 2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
• 4 scallions (white and green parts), thinly sliced (about 1/2 cup)
• 2 Tbs. fresh lemon juice; more if needed
• Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Argentine-Style Burger

While this burger won't come together quite as quickly as a basic one, the few extra touches are well worth the time. Sautéing the onion and garlic before adding them to the meat makes for more integrated flavor, as well as a better consistency in the burger. The chimichurri adds intense flavor, and if there's any left over, it's perfect on grilled vegetables, steak, fish, or chicken. What we have is beyond your basic burger, but it's a keeper, especially for those times when you want something jazzy and new.

• 2 Tbs. extra-virgin olive oil
• 1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
• 2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
•  1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. ground round (85% lean)
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. dried oregano
• 1/4 cup finely chopped fresh cilantro
• 4 5- to 6-inch pita pockets
• Thin red onion slices (optional)
• Lettuce leaves (optional)
• Chimichurri Sauce

In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers.

To pan-cook burgers:

Put a large skillet or griddle, preferably cast iron, over high heat and let it get very hot, about 2 min. (The pan is hot enough when a drop of water evaporates instantly.) Add the remaining 1 Tbs. oil and tilt the pan to spread it evenly. Arrange the burgers so there’s as much space as possible between them, reduce the heat to medium high, and cook, uncovered, for 5 min. Turn and cook until the burger feels springy but not mushy when poked, about 3 min. for medium rare (or longer if you’re concerned about undercooked meat).

To grill burgers:

Charcoal: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.

Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.

To serve:

Cut the top inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion and lettuce, if using, and some of the chimichurri sauce.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 1 lb. flank steak or skirt steak, cut into thin strips
• 1 Tbs. plus 1 tsp. reduced-sodium soy sauce
• 1 Tbs. plus 1 tsp. Asian sesame oil
• Kosher salt
• 1 Tbs. ketchup
• 2 tsp. rice vinegar
• 1 tsp. granulated sugar
• 1 tsp. Asian chili sauce (like Sriracha)
• 2 tsp. sesame seeds, toasted
• 3 Tbs. canola or peanut oil
• 3 Tbs. finely chopped ginger
• 10 oz. sugar snap peas, ends trimmed
• 1 tsp. cornstarch

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Roasted Salmon with Shiitake, Leek & Arugula Salad

Need to eat and run? No problem. Roasting the fish and vegetables in one pan keeps cleanup to a minimum.

• 1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick
• 1 medium leek, white and light-green parts only, halved lengthwise, rinsed well, and sliced 1/8 inch thick
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium lemon
• 4 skinless salmon fillets, 6 to 8 oz. each
• 3 lightly packed cups (3 oz.) baby arugula

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment.

In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

Finely grate the lemon zest. In a small bowl, mix the zest with 1 tsp. salt and 1/4 tsp. pepper.

Arrange the salmon on the baking sheet, rub the lemon zest mixture on the tops and sides of the fillets, and scatter the mushrooms and leeks around the fish in a single layer.

Roast until the vegetables are tender and the fish is opaque in the center, about 15 minutes. If the fish finishes cooking before the vegetables, transfer it to a plate and continue to roast the vegetables until tender, 3 to 5 minutes more.

Combine the arugula and roasted vegetables in a large bowl. Squeeze about 1 Tbs. juice from the lemon onto the vegetables and toss to combine. Season to taste with salt, pepper, and more lemon juice. Divide the mixture among four serving plates. Top each salad with a piece of the fish and serve.

Steak Tacos with Cucumber-Avocado Salsa

This is an updated version of everyone’s favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.

For the salsa:

• 1 medium English cucumber, seeded and diced (about 2 cups)
• 2 medium firm-ripe avocados, peeled, pitted, and diced
• 1/2 red onion, diced
• Juice of 2 limes (about 1/4 cup)
• Salt to taste
• 1/4 cup chopped fresh cilantro
• 3 jalapeño peppers, seeded and finely chopped, or to taste

For the tacos:

• 1 Tbs. chili powder
• 2 cloves garlic, minced (about 2 tsp.)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• Pinch of cayenne pepper
• 1-1/4 lb. top sirloin steaks (about 1-1/4 in. thick)
• 12 6-in.-diameter corn tortillas
• 3 cups shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

To make the salsa:

Combine all the ingredients in a medium bowl and toss gently to combine.  Serve within an hour of preparing.

To make the tacos:

Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.

In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.

Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.

Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place  in a tortilla warmer to keep warm.

Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.

Panang Curry Beef with Basil

This easy-to-make dinner will satisfy your craving for Thai food. Panang curry paste is milder than red curry paste and usually includes peanuts; look for it in the Asian section of the supermarket.

• 1 lb. flank steak, halved lengthwise
• 1 13.5-oz. can unsweetened coconut milk (do not stir)
• 2 Tbs. panang or red curry paste
• 2 Tbs. extra-crunchy peanut butter
• 5 tsp. fish sauce
• 4 tsp. dark brown sugar
• 1 medium red bell pepper, very thinly sliced lengthwise
• 1 medium onion, very thinly sliced lengthwise
• 1 cup thawed frozen peas
• 1 cup loosely packed basil leaves, torn
• 1-1/2 Tbs. fresh lime juice

Freeze the steak for 15 minutes to make slicing easier. Thinly slice the steak across the grain, no thicker than 1/8 inch.

Heat a 12-inch skillet over medium heat. Spoon the thick coconut cream from the top of the can into the skillet. Add the curry paste and cook, stirring, until fragrant and beginning to dry, 2 to 3 minutes.

Stir in the remaining coconut milk, peanut butter, fish sauce, brown sugar, and 1/4 cup water and bring to a simmer. Stir in the red pepper and onion, cover, and cook until the vegetables are crisp-tender, about 3 minutes.

Add the sliced beef, peas, and the basil; cook, uncovered, turning the beef often, until it no longer looks raw, 2 to 3 minutes. Stir in the lime juice and serve.

Thai-Style Sirloin Steak with Red Curry Sauce and Spicy Carrot Salad

When you need a break from the grill, but still want a steak loaded with flavor, this is the dish for you. You can find Thai red curry paste in the Asian section of your supermarket, or try an Asian market, which might have more brand options. Be sure to shake the coconut milk vigorously before you open the can.

• 1-1/2 lb. sirloin steak
• Kosher salt and freshly ground black pepper
• 2 Tbs. canola oil
• 3 Tbs. fresh lime juice
• 2 Tbs. fish sauce
• 2 tsp. light brown sugar
• 6 medium carrots, peeled and grated
• 1/4 cup tightly packed fresh cilantro, roughly chopped
• 1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
• 2/3 cup canned unsweetened coconut milk
• 1 Tbs. Thai red curry paste

Season the steak all over with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total.

Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat.

When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper.

Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

Flat Iron Steak with Zucchini, Edamame, and Soba Noodles

The deep flavor of flat iron steak works really well with the umami-rich soy sauce and sesame oil featured in this dish. If you can’t find flat iron, substitute rib-eye.

• Kosher salt
• 8 oz. dried soba noodles
• 1 Tbs. Asian sesame oil
• 3/4 cup soy sauce
• 3/4 cup mirin
• 1/4 cup granulated sugar
• 3 1/4-inch-thick slices peeled fresh ginger
• 2 medium cloves garlic, peeled
• 2 flat iron steaks (8 to 10 oz. each)
• 1 lb. zucchini (2 medium), cut into 2-inch matchsticks
• 1 12-oz. bag frozen shelled edamame, thawed (about 2 cups)
• 1 Tbs. chopped pickled ginger (optional)
• 2 small scallions, white and light-green parts, thinly sliced (optional)
• 1 Tbs. toasted sesame seeds (optional)

Bring a large pot of well-salted water to a boil and cook the noodles until tender, about 4 minutes. Drain well, transfer to a large bowl, toss with the sesame oil, cover, and keep warm.

Meanwhile, combine the soy sauce, mirin, sugar, ginger, garlic, and 1 cup water in a 10-inch straight sided sauté pan. Bring to a boil, and then add the steaks. Turn the heat down and simmer gently, flipping once, until medium rare (130°F), 12 to 16 minutes. Transfer the steaks to a cutting board, reserving the liquid in the pan. Discard the garlic and ginger.

Return the liquid to a boil. Add the zucchini and edamame, return to a boil, and then lower to a simmer. Cook until the vegetables are just tender, about 2 minutes. Using a slotted spoon, transfer the vegetables to the bowl of noodles. Toss well, cover, and keep warm.

Boil the cooking liquid until reduced by half, about 5 minutes.

Thinly slice the steaks across the grain. Arrange the noodle mixture on a platter or divide it among 6 shallow bowls. Top with the beef and the pickled ginger, if using. Drizzle some of the sauce over the beef and garnish with the scallions and sesame seeds, if using. Serve, passing the rest of the sauce at the table.

Beef Stroganoff with Cremini & Porcini Mushrooms

Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it's so tender and cooks quickly. But it isn't necessarily the most flavorful cut. So, I  bump up the flavors in the dish by using earthy, intense porcini mushrooms to infuse the beef broth and finishing the sauce with crème fraîche, which I find to be lighter than the usual sour cream, with a nuanced nuttiness.

• 1-1/2 cups beef broth (low-salt, if canned) or veal stock
• 1/2 oz. dried porcini mushrooms (about 1/2 cup)
• 3 Tbs. vegetable oil (not olive oil)
• 1/4 cup unsalted butter
• 8 to 10 oz. fresh cremini mushrooms, stems trimmed, caps wiped clean and thickly sliced
• 1 lb. beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
• Kosher salt and freshly ground black pepper
• 3 Tbs. all-purpose flour
• 1 medium onion, thinly sliced
• 1 Tbs. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• 5 Tbs. crème fraîche

For serving:

• Cooked egg noodles or fresh egg fettuccine
• 2 Tbs. chopped fresh flat-leaf parsley

Tip:

If you want to double the recipe, use two skillets rather than trying to crowd the pan.

In a small saucepan, combine the broth and dried porcini. Bring to a boil, remove from the heat, cover, and let steep for 30 min. With a slotted spoon, lift the porcini out of the broth; chop coarsely and set aside. Strain the broth through a cheesecloth-lined sieve and set aside.

Strain the porcini-enriched beef broth to remove grit from the mushrooms. The porcini and their soaking liquid give the Stroganoff great depth of flavor.

Heat 1 Tbs. each of the oil and butter in a large sauté pan or skillet (a 12-inch skillet is perfect) over medium-high heat. When the oil is hot, add the cremini mushrooms and sauté, stirring often with a wooden spoon, until the mushrooms are softened and well browned, 5 to 6 min. Take the pan off the heat and transfer the cremini to a bowl.

Season the beef strips generously with salt and pepper and dredge them in the flour. Return the pan to medium-high heat and add the remaining 2 Tbs. of oil. When the oil is very hot, swirl to coat the pan and then add the beef, spreading it in a single layer and stirring with the wooden spoon so that it browns quickly on all sides, 1 to 2 min. Be sure not to overcrowd the pan; work in batches if necessary. Sauté the beef just long enough so that it browns slightly on all sides; don't overcook it. Transfer the beef to the bowl with the cremini.

Dredge the beef in flour to help it brown quickly in the pan. Photo: Amy Albert

Brown the meat quickly in a single layer. Don't crowd the pan; work in batches if you don't have a 12-inch skillet.

Still over medium-high heat, melt the remaining 3 Tbs. butter in the pan and add the onion. Sauté, scraping up the browned bits in the bottom of the pan with the wooden spoon, until the onion just begins to brown, 4 to 5 min. Pour in the reserved porcini soaking broth. Stir in the mustard and Worcestershire sauce and then add the porcini, cremini, and beef, along with any accumulated juices. Bring to a simmer while stirring. Cook just long enough so that the sauce thickens slightly, 1 to 2 min. Reduce the heat to low and stir in the crème fraîche, cooking just until heated through. Taste and adjust the seasonings. Serve over the egg noodles or fettuccine, sprinkled with the parsley.

Stir in the crème fraîche and cook just until heated through.

Fresh Salmon Croque Madame

A classic Croque Madame is a grilled cheese sandwich with a fried egg on top. In this version, the soft yolk becomes a delicious sauce for an open-faced sandwich of grilled salmon on a bed of Swiss chard.

• 1/4 cup extra-virgin olive oil
• 1 small bunch Swiss chard or other leafy green, washed, dried
• Kosher salt and freshly ground black pepper, to taste
• 2 1/2-inch-thick slices country hearth bread
• 1 clove garlic, peeled
• 2 Tbs. cream cheese
• 1 Tbs. capers, drained and rinsed
• Two 4-oz. salmon fillets, skin removed
• 1 Tbs. unsalted butter
• 2 large eggs

Heat 1 Tbs. of the olive oil in a medium saucepan over medium heat. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes. Season with salt and pepper and set aside to cool slightly.

Heat a panini or sandwich press according to the manufacturer's instructions. Brush both sides of each slice of bread with 1 Tbs. of the olive oil. Place on the press, pull the top down, and cook until toasted, 1 to 2 minutes. Rub one side of each toasted slice with the garlic clove. Spread 1 Tbs. of cream cheese on each slice. Sprinkle with the capers.

Brush the salmon on both sides with the remaining 2 Tbs. olive oil and sprinkle with salt and pepper. Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.

While the salmon is cooking, heat the butter in a medium skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle 1 tsp. water onto each egg and sprinkle with salt and pepper. Cover the skillet and cook on medium-high heat until the whites are firm and the yolks are still soft, 2 to 3 minutes.

Arrange the cooked greens on top of the cream cheese, place a salmon fillet on top of each bed of greens, and slide a fried egg on top of each piece of salmon. Sprinkle with salt and pepper. Serve immediately.

Stir-Fried Beef with Snow Peas & Shiitakes

• 2 tsp. cornstarch      
• 6 Tbs. homemade or low-salt chicken broth
• 1/4 cup ponzu sauce 
• 1 Tbs. toasted sesame oil
• 1-1/4 lb. boneless beef rib-eye steaks, trimmed and thinly sliced across the grain (1/8 to 1/4 inch thick)
• Kosher salt and freshly ground black pepper
• 3 Tbs. neutral oil, like canola or vegetable
• 7 to 8 oz. fresh shiitake mushrooms, stems trimmed off, caps thinly sliced
• 1/2 lb. snow peas, trimmed
• 3 small or 2 medium scallions (white and green parts), thinly sliced
• 1-1/2-inch piece fresh ginger, peeled and minced (about 3 Tbs.)
• 2 medium cloves garlic, minced

In a small bowl, stir the cornstarch into 1 Tbs. of the chicken broth until smooth. Stir in the remaining 5 Tbs. broth, along with the ponzu and sesame oil.

Season the sliced beef with 1/2 tsp. salt and several grinds of pepper. Heat 2 Tbs. of the oil in a large skillet or stir-fry pan over medium-high heat. When the oil is very hot (it should shimmer), add the beef and stir-fry just until it loses its raw color, 2 to 3 minutes. Transfer the beef to a clean bowl. Return the pan to medium-high heat, add the remaining 1 Tbs. oil, and then add the mushrooms and peas. Stir-fry until the mushrooms are tender and the peas are crisp-tender, 4 to 5 minutes. Add the scallions, ginger, and garlic, and stir-fry for 30 seconds. Return the beef to the pan. Give the broth mixture a quick stir to recombine and then pour it into the pan. Cook, stirring, until the sauce thickens, about 1 minute. Serve immediately.

Roasted Salmon with Mustard and Tarragon

Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.

• 1/4 cup mayonnaise
• 1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
• 2 tsp. fresh lime juice
• 2 tsp. finely chopped fresh tarragon
• 6 6-oz. center-cut, skin-on salmon fillets
• Kosher salt

Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil.

In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon. Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).

Roast the salmon until just cooked through, 10 to 14 minutes. (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.) Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.

Caramelized Onion Cheeseburgers

Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

• 2 Tbs. extra-virgin olive oil; more as needed
• 1 large sweet onion, thinly sliced (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1/3 cup mayonnaise
• 1 Tbs. Dijon mustard
• 1-1/2 tsp. fresh lemon juice
• 1 tsp. finely chopped fresh rosemary
• 1 small clove garlic, minced
• 1-1/2 lb. 85%-lean ground beef
• 4 slices Comté or Gruyère cheese
• 4 good-quality hamburger buns or rolls, split
• 12 fresh arugula leaves

Prepare a medium-high gas or charcoal grill fire. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper; reduce the heat to medium low and cook, stirring occasionally, until deeply golden brown and tender, 15 to 18 minutes.

Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.

In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties (3-1/2 inches in diameter) and make a deep depression in the center of each patty so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until desired doneness. Top each burger with 1 slice of the cheese and grill or broil until melted, 30 to 60 seconds.

Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds. Serve the burgers on the toasted buns with the caramelized onions, mayonnaise, and arugula.

Herbed Aïoli Burgers

These burgers get a double whammy of herb flavor: Finely chopped herbs are mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s so good it can be served on its own as a dip for french fries or chips.

For the aïoli

• 1 small clove garlic
• Kosher salt
• 1 large egg yolk
• 2 Tbs. red wine vinegar
• 1-1/2 tsp. Dijon mustard
• 1 cup extra-virgin olive oil
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh tarragon
• 1/4 cup thinly sliced fresh chives

For the burgers

• 1-1/4 lb. ground beef (80% lean), preferably grass-fed
• 2 Tbs. finely chopped fresh basil
• 1 tsp. finely chopped fresh marjoram
• 1 tsp. finely chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• 4 hamburger rolls, preferably brioche
• Lettuce and tomato for serving (optional)

Make the aïoli

Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined. With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the herbs and pulse once or twice to combine. Transfer to a small bowl and season to taste with salt.

Make the burgers

Prepare a medium (350°F) gas or charcoal grill fire.

In a medium bowl, combine the ground beef, basil, marjoram, rosemary, 1 tsp. salt, and a few grinds of pepper. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation.

Grill the burgers, covered, flipping once, until cooked to your liking, about 6 minutes for medium rare (125°F).

Transfer the burgers to a plate and keep warm.

Toast the buns cut side down on the grill. Serve the burgers on the buns, topped with the aïoli, lettuce, and tomato, if using.