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Grilled Steak with Mushrooms and Scallions

The fresh ginger, honey, black pepper and soy in this simple marinade results in a juicy, grilled steak with lots of complementary flavors. To serve, thinly slice the steak, sprinkle with sesame seeds, top with the optional scallion and mushroom sauce.

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The Best Beef Stew

I have to say, I love my beef stew that’s printed in Soups + Sides. One of the keys here, which I learned way back from Cook’s Illustrated, is to use the flavorful chuck roast. That’s the kind of beef that becomes fork tender; its marbling melting away during the braise. Don’t be tempted to buy stew meat already cut up because that is often a combination of beef cuts, including some pieces without that similar marbling that toughen and get chewy as they cook, the opposite of what you ideally want. The other key, which does take an additional step, is roasting the potatoes to perfection, and steaming the carrots and green beans – letting you control the end textures. Enjoy!

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