Recipes – Page 2

The Best Way to Cook Steak for Holiday Parties

Starting on the stove, then finishing in a low oven, ensures rosy meat with charred crusts, Genevieve Ko writes.

The faint bitterness of Thai tea gets absorbed into tres leches, checking the sweetness, so it’s just enough.

Infused oil gives a final kick to this dish with roasted-until-golden mushrooms and charred tomatoes.

Serve for Sunday supper now, or parbake and freeze to feed the family later.

Lisa Donovan weaves her own story into this recipe from Paul Bertolli’s “Cooking by Hand.”