NYT Cooking: Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
The classic potato salad can be a little heavy on the spud and light on the vegetables. This reboot flips the equation, making up the difference with green beans, leeks, and celery for crunch, and adding cubed tofu for more protein.
2 pounds small multicolored potatoes Coarse salt and freshly ground pepper 4 to 6 tablespoons olive oil 6 to 8 sprigs fresh thyme, picked ur cream, for serving (optional) Chopped fresh chives, for serving (optional)
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.