by Vefa Alexiadou
from Vefa’s Kitchen
(Phaiden Press, Inc., 2009)
Makes 20 to 25 rolls
For this classic Greek recipe, ground beef in a spiced tomato sauce is topped with pasta mixed with cheese and yolks, drizzled with a …

by Tessa Kiros
from Falling Cloudberries: A World of Family Recipes
(Andrews McMeel Publishing, LLC, 2009)
Serves 4 to 6
This is so Finnish and probably one of the dishes that really remains in my mind from my childhood. Allspice …

by Jamie Purviance
from Weber’s Way to Grill
(Sunset, 2009)
Serves 4 to 6
Ask your butcher for flanken-style ribs which are thin enough that they require no cutting. Simply marinade them for a few hours in the refrigerator. …

Quibe de Carne
by Letícia Moreinos
Makes 45 to 50 three-inch kibbe
Brazil is a melting pot. Initially made up of three cultures — Portuguese, African, and native Indian — the country later benefited from an influx of …

by Hubert Keller and Penelope Wisner
from Burger Bar: Build Your Own Ultimate Burger
(Wiley, 2009)
Serves 12
A classic combination: blue cheese, bacon, and pear. But these burgers are inside out—the cheese hides inside the burgers. As the …

by John Torode
from Beef and Other Bovine Matters
(Taunton Press, 2009)
Serves 4
Each of these bone-in rib-eye steaks is big enough to serve two. I often cook them with all the fat so I get maximum flavor, …

by Jeffrey Alford and Naomi Duguid
from Beyond the Great Wall: Recipes and Travels in the Other China
(Artisan, 2008)
Serves 4 as a salad or side dish
We came across this lettuce salad with hot beef dressing in …

by Cree LeFavour
from The New Steak
(Ten Speed Press, 2008)
Serves 4
Bright orange with black flecks, this purée puts the sweet, smoky taste of roasted pepper right on your rib steak. The cilantro and pine nuts add …

Carn Estofada amb Prunes i Patates
by Stanley, Leon, Evan, Mark, and David Lobel
from Lobel’s Meat and Wine
(Chronicle, 2006)
Serves 4
Using unsweetened chocolate as an ingredient in savory European dishes dates back to the sixteenth century, when …

by Michael Ruhlman and Brian Polcyn
from Charcuterie: The Craft of Salting, Smoking, and Curing
(W.W. Norton, 2005)
Makes 4 1/2 pounds, about 8 to 10 servings
Making your own corned beef is especially satisfying because it’s so easy — …

by Dot Vartan
from Delicious Salad Meals
(Dorothy Jean Publishing, 2005)
Makes 6 servings
Assemble this meal in the morning and refrigerate it on busy days so that dinnertime is a snap.
convert Ingredients
One 9-ounce package refrigerated spinach tortellini
1 tablespoon …