1. Heat the canola oil in a large soup pot over medium-low heat. Dredge the meat in 2 tablespoons of the flour. Add to the pot and brown on all sides, about 5 minutes. Add the stock and simmer until the beef is almost tender but not falling apart, about 30 minutes.

2. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the chili powder, cumin, garlic, and salt, if desired, and cook 1 minute longer. (Here’s the deal with the salt: The chili arguably doesn’t need any, given all the chili and spice, though if you’re sort of a salt whore, you’ll miss it’s presence if you do without.) Add the ground beef to the pan and cook, breaking up the meat with a wooden spoon, until cooked through, about 7 minutes. Spoon the fat from the pan and discard.

3. When the stew meat has cooked for 30 minutes, add the ground beef and vegetables. Add both kinds of beans, the diced tomatoes and their jucies, and the chipotle peppers. Gently simmer on low heat for 45 minutes to meld the flavors. Stir occasionally to make sure the chili doesn’t stick to the bottom of the pot.

4. Place all of the toppings in individual bowls to pass at the table. Ladle the chili into bowls or mugs and let everyone help themselves to the toppings.

1. Pat the meat dry. Place the roast, fatty side up, in a large roasting pan. Drape it with paper towels and let stand at room temperature for 2 hours.

2. Preheat the oven to 500°F (260°C). Make sure to let it preheat for about 30 minutes.

3. Using the tip of a sharp knife, cut 10 to 15 small slits all over the roast. Insert the garlic slivers in the slits far enough so they do not protrude beyond the surface of the meat. Let it stand while the oven preheats.

4. Brush the meat all over with the butter or oil and season generously with salt. Place the pan in the center of the oven. Roast for 7 minutes per pound if using an electric oven, 6 minutes per pound if using a gas oven. Turn off the oven. Let the roast rest in the oven, without opening the door, for 2 hours. Note the internal temperature of the roast, inserting a thermometer into a cut side of the roast as close to the center as possible. Pour off any juices that have pooled in the pan and reserve.

5. Remove the roast from the oven. If you like your beef bloody rare, it’s probably ready now. If you like it anything but absolutely rare, sprinkle the top of the meat with a generous grinding of pepper and dust lightly with flour. Let it set at room temperature while you preheat the oven to 500°F (260°C). When the temperature is reached, place the roast in the oven for 5 to 25 minutes, depending on the internal temperature you noted at the end of the resting period and how well done you like your roast. If the internal temperature was 125°F (52°C), warm the meat for 15 minutes; if it was 115°F (46°C) or so, warm it for 20 to 25 minutes. If after 10 minutes the pan drippings smell as if they are burning, reduce the oven temperature to 450°F (230°C). Transfer the roast to a platter, tent loosely with aluminum foil, and let rest for 15 minutes.

6. Meanwhile, in a small saucepan, combine the stock, parsley, and dill over medium-low heat and warm just until the liquid is steaming. If desired, stir in the reserved juices from the roasting pan. Taste and adjust the seasonings with salt and pepper.

7. Carve the rib roast crosswise between the bones for large, bone-in serving pieces (as shown in the photo above). Or, cut the roast crosswise into thick or thin boneless slices. Serve at once, with the herbed jus on the side.

1. Preheat the oven to 375°F (190°C). Have ready a large ovenproof enameled cast-iron pot or other heavy pot that has a lid and is large enough to just barely contain the brisket snugly.

2. Lightly dust the brisket with flour, then sprinkle it with pepper. Heat the oil in the pot over medium-high heat. Add the brisket to the pot and cookon both sides until crusty and browned areas appear on the surface here and there, 5 to 7 minutes per side

3. Transfer the brisket to a platter. Turn up the heat under the pot a bit, then add the onions and cook, stirring constantly with a wooden spoon and scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren’t yet caramelized, 10 to 15 minutes.

4. Turn off the heat and place the brisket on top of the onions. Pour any juices that accumulated on the platter over the brisket. Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle the brisket with salt and pepper, then add the garlic and carrot to the pot. Cover the pot, transfer it to the oven, and let it cook, untouched, for 1 1⁄2 hours.

5. Transfer the brisket to a cutting board. Using a very sharp knife, thinly slice the meat across the grain into approximately 1⁄8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. If absolutely necessary, add 2 to 3 teaspoons of water to the pot.

6. Cover the pot and return it to the oven. Lower the heat to 325°F (163°C) and cook until the brisket is fork-tender, about 2 hours more. Check once or twice during cooking to make sure that the liquid hasn’t bubbled away. If it has, add a few more teaspoons of water—but no more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.

7. It’s ready to serve right away with its juices, but, in fact, it’s even better the second day. (You can let the brisket cool, cover it loosely with foil, and refrigerate it overnight to serve the day after. Skim any fat from the surface of the liquid and reheat the brisket, covered, in an oven turned to 325°F (163°C)  for about an hour.)

1. In a small saucepan over medium heat, stir together the soy sauce, brown sugar, honey, mirin, ginger, and garlic. Simmer over medium heat for 15 minutes. Meanwhile, stir the cornstarch and 1/4 cup cold water in a small bowl until the cornstarch dissolves. Whisk the cornstarch mixture into the soy sauce mixture and continue simmering until thickened, an additional 5 to 7 minutes. Remove from the heat and let cool.

2. Preheat the grill or grill pan to medium-high and brush the rack with vegetable oil.

3. In a bowl, toss the beef strips with the sesame oil. Weave each strip onto a skewer, threading it over and under so it’s pierced several times. Season with salt and pepper to taste.

4. Grill the skewers for 2 minutes on each side. Then brush each with teriyaki glaze and grill an additional 2 minutes or more, depending on the desired doneness. Brush the skewers with additional glaze, if desired, and pile them on a platter.

1. Pour 1/3 cup of the chimichurri in a small dish and pour the rest of the chimichurri into a large, nonreactive baking dish. Add the steaks to the baking dish and turn to coat both sides. Cover and refrigerate both the wee amount of chimichurri and the chimichurri-doused steaks, turning occasionally, for at least 2 hours or up to 6 hours. Remove from the refrigerator 30 minutes before grilling.

2. Prepare a charcoal or gas grill for direct grilling over high heat.

3. Grill the steaks directly over the hottest part of the grill, turning and brushing with the marinade once, until nicely charred and cooked to your liking, 3 1/2 to 5 minutes per side for medium-rare.

4. Let the steaks rest for a few minutes or more. Slice and serve with the reserved chimichurri on the side for drizzling.

1. Pour the oil into a small, deep pot, add the onion, and bring to a boil (yes, a boil) over medium-high heat. Reduce the heat to medium and cook at a very low simmer, turning the onions with a fork every 30 seconds until golden brown, 30 to 40 minutes. Adjust the heat as needed to maintain a low simmer. At this point the onions won’t be crispy. Rest assured, your patience will be rewarded.

2. Remove the onions from the oil with a slotted spoon and place them in a single layer on paper towels. I promise you that after a few minutes, as the caramelized sugars cool and harden, the onions will become deliciously crisp.

3. Combine the meat and the oil in a bowl. Season with salt and plenty of black pepper. Divide the meat into two 9-ounce portions and form them into burgers. Cover the burgers and refrigerate until ready to use or up to 1 hour.

4. In a mixing bowl, combine the mayonnaise, lemon juice, and horseradish and season with pepper. Cover and refrigerate until ready to use.

5. Heat a grill to high. Remove the burgers from the refrigerator and let them stand at room temperature for 5 to 7 minutes before grilling. Grill until the burgers retain grill marks, at least 1 1/2 minutes. Give the burgers a quarter turn to mark them and cook for 1 1/2 minutes more. Flip the burgers and cook for another 1 1/2 minutes. Rotate another quarter turn and cook for 1 1/2 minutes more. Transfer the burgers to the top shelf of a gas grill or to a cooler section on a charcoal grill, and cover each with a slice of cheese. If using a gas grill, turn off the heat. Cover the grill. Cook for 4 minutes more, or until the cheese has melted and the hamburgers are rare to medium-rare. (For anything beyond medium-rare, let the burgers sit over indirect heat for longer.)

6. Spread some of the horseradish sauce on each burger. Top each burger with some crispy onions. Season with pepper and then, if you dare, slather more sauce on the top half of the bun and place it on top of the hamburger. Serve the Schlow burgers  with creamy coleslaw.

1. Cook the vermicelli in a large saucepan of boiling water for 5 minutes. Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Dump into a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.

2. Divide the rice noodles among 4 serving bowls or plates. In a large bowl, toss the bean sprouts, cucumber, mint, scallions, and lettuce, and place on top of the vermicelli.

3. In a dry wok over medium heat, stir-fry or shake the peanuts just until aromatic, warm, and a soft brown color. Crush the peanuts in a mortar until coarsely ground. Sprinkle over the rice noodle mixture.

4. Stir together the fish sauce, rice vinegar, water, and sugar in a saucepan and place over medium heat until just before boiling. Let cool.

5. Add the garlic, chile, and lime juice to the dipping sauce.

6. Slice the beef into 1/16 inch strips and combine in a bowl with 2 tablespoons of the chopped lemongrass, the fish sauce, and half the garlic. Set aside for 10 minutes.

7. Heat the oil in a wok or large skillet over medium heat. Working in two batches, stir-fry the onion, remaining lemongrass, and remaining garlic just until fragrant, 1 to 2 minutes. Increase the heat to high, add the beef, and stir-fry for 2 minutes. Transfer to a plate. Repeat with the remaining onion, lemongrass, garlic, and beef. Return the first batch of beef to the wok, season with the sugar, salt, and pepper, and stir-fry to heat through.

8. Serve the beef on top of the rice noodle salad and sprinkle with the remaining peanuts. Pass the dipping sauce on the side and use it to dip or drizzle.

1. Preheat a gas or charcoal grill to medium-low. Let the steak stand at room temperature for at least 30 minutes.

2. Take 6 sprigs of the thyme and strip the leaves from 6 sprigs of thyme. Finely chop the leaves. You should have about 1 tablespoon. Place half of the remaining thyme sprigs in a small bowl, cover with cool water, and soak for 10 minutes while heating the grill.

3. Pat the porterhouse steak dry and rub both sides with the chopped thyme, salt, and pepper, pressing to adhere. Drizzle both sides with the oil and rub the grill grates with oil to prevent sticking. Place the steak on the grill, close the lid, and grill for 8 minutes for medium-rare. Open the lid and, using tongs, carefully lift up the grill grate and toss half of the soaked thyme sprigs directly onto the gas burner or coals so they smolder, imparting an amazing aroma and flavor. Rotate the meat a quarter turn to “mark” it. Close the lid and cook for another 8 minutes. Open the lid and again, carefully lift up the grill grate and set the remaining soaked thyme directly on the fire. Turn over the steak and cook for 8 minutes, rotate, and cook for 8 minutes more. Check the internal temperature of the steak with an instant-read thermometer; it should be about 125°F (51 °C) for medium-rare.

4. Transfer the porterhouse steak to a cutting board and allow to rest for at least 10 minutes so the juices can settle before carving.

5. To serve, cut the porterhouse away from the bone and place the bone on a serving platter. Cut the steak into 1/4-inch-thick slices and reassemble the slices, overlapping slightly, around the bone. Scatter the remaining thyme sprigs on top.

1. Preheat the oven to 350°F (176°C).

2. Cook the lasagna noodles according to the package directions. Drain them and lay them flat on a sheet of aluminum foil or a baking sheet. Smile and wink at your doggie.

3. In a large skillet or saucepan, combine the ground beef, sausage, and garlic. Cook over medium-high heat until the meat is browned. Drain off about half the fat. Add the tomatoes, tomato paste, 1/4 cup of the parsley, the basil, and 1/2 teaspoon of the salt. Reduce the heat and simmer gently for 45 minutes. Take your doggie for a walk.

4. In a medium bowl, combine the cottage cheese, eggs, 1 cup of the Parmesan, the remaining 2 tablespoons minced parsley, and the remaining 1/2 teaspoon salt. Stir together well.

5. To assemble the Pioneer Woman’s lasagna, arrange 4 of the cooked noodles in the bottom of a deep rectangular baking pan, overlapping them slightly if necessary. Spoon 1/3 of the cottage cheese mixture over the noodles and spread it evenly. Cover the cottage cheese with a layer of mozzarella slices. Spoon 1/3 of the meat sauce mixture over the top. Repeat the layers, ending with the remaining meat sauce mixture. Sprinkle the top generously with extra Parmesan. (You can refrigerate or freeze the lasagna for up to two days.)

6. Bake for 30 minutes, or until the top is hot and bubbly. (If baking the lasagna straight from the refrigerator or freezer, you’ll need to allow additional time, up to twice as long or more. If the top begins to brown, cover the pan loosely with foil.) Tell your doggie it won’t be long!

1. To make the barbecue beef brisket recipe, place the beef in a baking dish and sprinkle it with the Butt Rub.

2. Stir the brown sugar, Worcestershire sauce, and vinegar together in a small bowl and pour it over the brisket, turning it several times to coat it evenly on all sides. Cover and marinate in the refrigerator for at least 6 hours or overnight.

3. Preheat the oven to 350° F (176°C). Prepare a hot fire in a charcoal or gas grill or heat a grill pan over medium-high heat. Allow the brisket to sit at room temperature for a spell.

4. Transfer the brisket to a plate, allowing any excess marinade to drip back into the baking dish. Reserve the marinade. Transfer the brisket to the grill or grill pan and cook, turning only once, until slightly charred but not cooked through, 4 to 6 minutes per side.

5. Place the seared brisket in a large cast-iron or other ovenproof skillet and pour the reserved marinade over it. Stir the barbecue sauce and beer together in a small bowl and pour it over the brisket, turning it several times to coat it evenly on all sides. Cover the skillet with aluminum foil or a tight-fitting lid and roast the brisket for 3 to 3 1/2 hours, until it pulls apart easily with a fork.

6. Remove the brisket from the oven and let cool slightly. Transfer the brisket to a rimmed cutting board and thinly slice across the grain or use two forks to shred it. Serve the brisket warm, with additional warm barbecue sauce drizzled over the top or served on the table.