Author: Sema Wilkes
Active time: 45 min Start to finish: 45 min
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...
Author: Joey Campanaro
Author: Pam Anderson
Flavorful and filling beef stew. Best if made the day before serving.
Author: Becky Riley
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: James Beard
This family-favorite is quick and easy. Anyone can make this, from the seasoned long-time cook to the beginning newlywed bride who is just building their recipe collection. I plan on giving this to my...
Author: Carol Nolan Olmstead
An easy garlic and pepper rub lightly adorns juicy slabs of steak.
Author: Lindsay Perejma
A little bit Thai, a little bit comforting, and a little bit refreshing, this one-bowl dinner showered in pea shoots and fresh herbs hits all the sweet spots for an early spring 30-minute meal.
Author: Anna Stockwell
This recipe is from Pico Island in the Azores, off the west coast of Portugal. It's pronounced 'ka-soy-la', and it's named for the clay pot (called a cacoila) in which it traditionally was made. The pot...
Author: Vickie Parks
This is a dish that my mother made when she needed to fix something quick or just because we liked it so well.
Author: Gail Welch
Author: Charlie Trotter
Born and raised in Rhode Island, Dynamites are a must for us! My sister Tracy's own personal recipe! Thanks Tracy, luv ya!
Author: Angela Pietrantonio
There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.
Author: Shuai Wang
Author: Michael Lomonaco
Sometimes I double the sauce so I can drown my mashed potatoes in it! Be sure to get a very lean, high-quality cut of meat for best results. Serve over mashed potatoes.
Author: Jackie
This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make...
Author: bignosekate
Great on a cold winter day, and a real heart warmer. For best results, the meat should be quite rare.
Author: Warner Beatty
Ok, When I first moved to Hawaii in 1970 with my Native Hawaiian husband and 3 children I was introduced to this recipe from my sister in law who has since passed on but she was a wonderful cook. I use...
Author: Shirley Makekau
My sister-in-law from New Mexico made this for us over the holidays. Very delicious and satisfying - especially with home-made tortillas!
Author: PAINTEDPONY
New York Strip on a grill has never been easier. This recipe is easy and ingredients are usually around the house!
Author: TEDM
Corned beef is timeless and deserves a spot at the table, not just on St. Paddy's Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.
Author: Hugh Acheson
This is one of my very favorite special occasion "go to" recipes. I have been making this since 1989. I originally found the recipe way back in the day, in a Bon Appetit magazine. It is a fanciful, beautiful...
Author: Deb Crane
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.
Author: Chef John
Adjust the amount of steak to the size of the family; allow one medium stewing or rump steak per person. You can vary the vegetables too. This can be put on in the morning and be ready for dinner. Serve...
Author: goldilocks
Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive,...
Author: Sam Baderdeen
Dried chip beef with scrambled eggs and bacon casserole! This is great as a fix-ahead dish and it freezes nicely as well. I say that this will serve 10, but folks love it so much they generally go back...
Author: Robin Wells
Velveting is a technique that is usually used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg...
Author: Chef John
Author: Sheila Lukins