Paper thin slices of curried beef and stir-fried onions and salsify sit on top of a pile of udon noodles. A rich fish broth completely the picture.

Traditionally a holiday cut, rack of veal becomes summer fare when coated with brown sugar, paprika, thyme, and sage then grilled until pink and juicy.

Similar to Swedish meatballs, these Finnish meatballs are made with pork and are served in a sour cream sauce and are topped with a tart berry preserv

In this recipe, beef ribs are bathed in a barbecue marinade of Asian pear, scallions, garlic, soy sauce, and rice vinegar then grilled. Succulent and tender.

Similar to Middle Eastern kibbeh, these beef-and-bulgar croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.

A classic combination: blue cheese, bacon, and pear. But these burgers are inside out–the cheese hides inside the burgers

Thick cotes de boeuf, cowboy steaks, or bone-in rib eye steaks are seared to a crusty perfection and served with bay-and-thyme-scented caramelized shallots.

For this lettuce salad, a beef dressing made from warm spices, oil, vinegar, and seared beef is pour over. The hot beef dressing wilts the lettuce leaves.

Each rib steak is seasoned simply and grilled to perfection. On the side is an orange-bell-pepper puree and potatoes. A recipe for steak lovers.

What can we say about a Delmonico steak you don’t already know? It’s a rib-eye steak, perfectly grilled, and slathered with a bay-leaf-thyme meat butter.

For Ina Garten’s pot roast, the chunky vegetables in the pot are pureed, creating a thick sauce for the roast and for dunking hot, crisp homemade bread.

Boneless beef chuck and pancetta bits are slowly braised in a heady mix of Barolo wine, garlic, tomatoes, tomato paste, thyme, and rosemary. Serve this roast on a cold night.

For these beef lettuce wraps, steak is marinated in a soy-ginger sauce, grilled, and then thinly sliced. The beef is wrapped with lettuce and popped in your mouth.

Mini veal meatballs are swathed in creamy, sweet caramelized onions. These mini meatballs are made with some pork for a deep flavor and can be prepared ahead. Definitely party food.

In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.

This Hungarian beef goulash, laced with more than a quarter cup of sweet paprika, falls between a soup and a stew. Hand-pinched dumplings top the goulash.

For a quick, satisfying dinner, make this pasta salad with strips of seared sirloin ahead of time. Refrigerated or fresh, any flavor of tortellini will do.

A rib roast is studded with garlic and rubbed with salt, pepper, and smoke paprika. After roasting, a sauce is made from the drippings. Easy entertaining.

For this beef recipe, tri tip is marinated in olive oil, rosemary, and black pepper. It’s then grilled and served with a garlicky-spicy olive mayonnaise.

Closer to a soft taco recipe, these fajitas are made with sirloin grilled over a hot fire. Top with guacamole, sour cream and salsa and roll them up.