Filet mignon–it’s the ultimate, the most prized cut of steak. With its luscious, tender texture, filet is a luxurious pleasure to enjoy. Filet is cut from the small end of the tenderloin, which comes from the back of the cow. Because that’s a less active part of the animal, the…
Chicken salad gets a serious upgrade with this recipe, inspired by a street vendor in Shanghai. “The a-yi [vendor] working the cart would dump cold shredded chicken into a mixing bowl, and you would tell her which of at least two dozen condiments she had on her cart you wanted…
Here’s a recipe fit for royalty: The curly-edged pasta, malfadine, also known as reginette, was named for Italy’s Princess Mafalda. Wall Street Journal columnist and cookbook author Odette Williams created this recipe, a heady tangle of butter, garlic, shrimp and pasta inspired by a dish she enjoyed as a child at…
Who doesn’t love a sheet pan dinner? This one is super-satisfying, featuring our healthy wild-caught sockeye salmon, a fabulous roasted tomatillo salsa, beans, sour cream and a squeeze of zippy lime juice. If you happen to have a glut of tomatoes on hand, feel free to use them instead of tomatillos….
This spin on the Naples, Italy pasta puttanesca starts off with a traditional garlicky tomato sauce that simmers to the tune of salty anchovies, briny capers and flavorful olives with a bit of heat from crushed red chili flakes. To take advantage of summer’s fresh tomatoes, this version kicks the…
When preparing ButcherBox’s wild-caught sockeye salmon, it’s important to remember that it’s leaner than Atlantic salmon or other farm-raised salmon you may be used to, though it’s still rich in healthy omega-3 fats. Sockeye salmon has a bold, pronounced flavor, but because it has more compact flesh than other salmon…
Here’s a perfect dish for a hot day: A delicious cold noodle bowl topped with thin-sliced sesame-crusted pork loin. It tastes light, but it’s also hearty enough to satisfy. And it’s deceptively easy to make: First, you toss noodles in a chili-garlic oil with sesame, ginger, scallion and fresh herbs. As…
For a recipe with layers of flavor that will make you feel like a chef, look no further than this one for lobster and leeks in vinaigrette. Based on the classic French dish leeks vinaigrette, it would make a delicious and elegant starter–or you could serve it with crusty baguette…
Considering how complex, satisfying and delicious this dish is, you would think it was very cheffy and hard to execute—but it’s actually really simple. Start by marinating chicken breast in a shoyu and ginger marinade, then in a Korean chili paste (gochujang) and chili powder (gochugaru) mixture that’s the perfect…
Crispy, rich and super satisfying, these shrimp fritters combine the sweetness of shrimp and corn with the tanginess of pickles and the spicy creaminess of Old Bay-spiked mayo. If you’ve never had Old Bay, it’s a zesty seasoning often used with seafood and contains paprika, celery salt, black pepper, cayenne…
Here’s a secret about cooking ribs: You don’t have to fire up the grill to make them taste like you spent hours outside cooking. In this recipe, a marinade made with Guajillo and chipotle chilies, tomato paste, brown sugar and garlic gives the ribs a deep, sweet and smoky flavor….
Have you ever wondered what “dry aging” is? It involves placing the meat in an open air, temperature- and humidity-controlled environment–and it makes ButcherBox’s strip steak amazingly tender and concentrated in rich umami flavor. In this recipe, slices of that rich steak are paired with a sweet and buttery corn and potato…