Flank Steak is a weeknight warrior. It’s versatile, it’s quick to grill, and it’s relatively inexpensive. To ensure the flavorful meat retains all its beefy juices, let it rest for a full 10 minutes before slicing it across the grain.
extra virgin olive oil
This is the essence of speedy weeknight cooking. Coat boneless chicken thighs in herbs, garlic, and lemon and throw them on the grill for less than 10 minutes.
We initially used almond milk in this chocolaty avocado dessert, but we swapped in coconut milk and loved the result, which is still vegan and dairy-free.
These brothy beans are inspired by a recipe that Food52 cofounder Merrill Stubbs makes—they’re a stripped-down, vegetarian take on hers.