Spicy. Sweet. Tangy. Irresistible. Even healthful. Just what we want in something that’s hot off the grill and destined for dinner.

A classic Italian recipe. Tender veal is pounded thin, topped with a sliced of cured ham and a sage leaf and sauteed until golden brown.

Meaty hanger steaks are quickly seared and served alongside three unbeatable sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.

A meaty beef brisket is slowly braised in a brew of red wine, tomatoes, onions, garlic, rosemary, thyme, and parsley. A perfect recipe for Passover.

Dress this chili up or dress it down, whether you need something memorable and easy for the Super Bowl, book club night, or a random Tuesday supper.

Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.

Beef chuck, Worcestershire sauce, and water are all that’s needed to make savory, falling-apart braised beef fit for a blizzard–even when it refuses to snow.

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

The French classic steak with pepper, steak au poivre, is updated with black, green, white peppercorns and allspice. A cognac pan sauce seals the deal.

Braised short ribs are a staple in Mario Batali’s restaurant Babbo. This recipe captures the flavors, texture, and succulence of his dish. The ribs are served with pumpkin orzo and a sprinkling of gremolata.

For Thai Basil pork, ground pork is cooked with garlic, shallots, Thai chiles, and sweet basil. Serve white rice alongside mounds Thai basil pork.

These beef rolls, called paupiettes, are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.

Fettuccine pasta is tossed in a veal sauce filled with veal, tomatoes, and olives. Butter makes the veal sauce rich. You can use any long strand pasta.

For this veal ragout ragout recipe, veal is slowly braised in a flavorful ragout liquid. The veal ragout can be made ahead and reheat just before serving.

For these steak tacos, flank steak is marinated in a spicy sauce then seared medium-rare. The steak and garnishes are piled on tortillas to make tacos.

Chivito, a sandwich popular in Latin America, is filled with meats, goat cheese, lettuce, and tomato. This chivito, like all chivito, is easily adaptable.

The Caesar salad meets beef in this burger. Romaine, Caesar dressing, and Parmesan cheese are layered on top of ground chuck. A perfect grilling burger.

Tender veal scallops are pounded thin and sauteed. On top is a slice of salty-sweet Italian ham and a sage leaf. The recipe is finished with a wine sauce.

New York strip steaks are marinated in red wine, oil, garlic, bay leaf, and black pepper overnight then grilled to a superb medium-rare. Simply good eats.

In this Mexican recipe, beef is grilled and served with shiitakes in a robust sauce infused with smoky morita chiles. Melted Monterey Jack cheese tops it.