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Introducing Our New Recipe Column

chicken stock in the Saveur test kitchen

Homemade chicken stock, a key building block in so many delicious meals

Jenny Huang

These days, you can find a recipe anywhere that simply helps get a meal on the table. But wouldn’t it be nice if even after dinner's over, you were left with some new knowledge or skills to carry you into the next meal, and the next?

Every Tuesday, we’ll be publishing a unique recipe from our test kitchen that can not only feed you and your family an easy, elegant meal, but ignite a sense of adventure in your kitchen. We’re calling the weekly column The Way We Cook, because it’s for like-minded readers and kitchen crusaders who have a taste for global flavors and meals that teach and inspire. Each recipe is meant to expand the ingredients and techniques you bring into your weekly repertoire.

Quick Filipino-Style Rib-Eye Steaks

The first recipe featured in our recipe column is this Filipino-inspired steak dinner that's perfect for a weeknight. Get the recipe for Quick Filipino-Style Rib-Eye Steaks (Bistek Tagalog) »

Jenny Huang

Coming up you can expect our best-ever riffs on lovable classics; steps for breaking down international dishes at home; from-scratch versions of soups, sauces, and sides; spotlights on international spices; and tricks to improve and expand on your everyday dinners. In our first installment, SAVEUR test kitchen manager Kat Craddock teaches us how a bright and tangy Filipino-inspired marinade makes steak a refreshing weeknight staple, and how pounding a rib eye first makes it more approachable for indoor cooking.

Wholesome, colorful, and creative meals are the way we want to eat. So this is The Way We Cook.

Check out our first recipe column: A Filipino Steak That Checks All the Weeknight Boxes.

And sign up for our SAVEUR Daily newsletter, which will deliver our new recipe straight to your inbox every week.