Gourmet Weekday: All-Time Favorite Recipes
Sample Recipe fromGourmet Weekday: Porterhouse Steak with Pan-Seared Cherry TomatoesServes 4 | Active time: 35 minutes | Start to finish: 45 minutesDelivering a lot of glamour for very little work, this gorgeous dish balances the rich flavor of the steak with the tomatoes’ acidity. Take care not to overcook the tomatoes—they should be in the pan just long enough to release some of their juices, which create a natural sauce for the steak.3 tablespoons olive oil2 (1 1/2-inch-thick) porterhouse steaksKosher salt and black pepper6 large garlic cloves, thinly sliced2 pints mixed cherry tomatoes6 large thyme sprigs1 1/2 cups coarsely torn fresh basil leavesPreheat oven to 375°F, with rack in middle.Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.Pat steaks dry and sprinkle with 4 teaspoons salt and 1 1/2 teaspoons pepper.Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a rimmed baking sheet (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center registers 120°F for medium-rare, about 6 minutes. Let stand on a platter 15 minutes.Pour off fat from skillet. Add remaining 2 tablespoons oil and heat over medium high heat until it shimmers, then sauté garlic until golden. Transfer to a plate. Add tomatoes and thyme to hot oil and cook, covered, stirring occasionally, until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter and season with salt and pepper. Scatter basil on tomatoes and spoon over steaks.Black-Bean BurgersServes 4 | Active time: 10 minutes | Start to finish: 15 minutesThere are lots of meatless burgers in the world, but this one--earthy and satisfying without being stodgy--has Latino flair and is pantry friendly, to boot.2 (14-ounce) cans black beans, rinsed and well drained3 tablespoons mayonnaise1/3 cup plain dry bread crumbs2 teaspoons ground cumin1 teaspoon dried oregano, crumbled1/4 teaspoon cayenne1/4 cup finely chopped fresh cilantro3 tablespoons vegetable oil4 soft hamburger bunsAccompanimentsSour cream; salsa; lettucePulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse puree forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.