This compelling chili and Cheddar burger is what it is—true guy food, no apologies. Wrap your hands around this messy burger and settle in for the real deal.
Grilled Porterhouse Steak
Jun 08, 2010 by
The porterhouse is a generous steak when it comes to flavor and size. Here it’s slathered in oil, topped with chopped garlic and herbs, and grilled.
- Quick Glance
- 35 M
- 1 H
- 1
Grilled Thai Beef Salad
Jun 01, 2010 by
Spicy. Sweet. Tangy. Irresistible. Even healthful. Just what we want in something that’s hot off the grill and destined for dinner.
- Quick Glance
- 20 M
- 30 M
- 6
Sauteed Veal Cutlets | Saltimbocca
May 12, 2010 by
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.
- Quick Glance
- 30 M
- 30 M
- 0
Hanger Steak with Onions, Mushrooms, and Potatoes
Apr 15, 2010 by
Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.
- Quick Glance
- 1 H
- 1 H, 50 M
- 4
My Favorite Brisket
Mar 29, 2010 by
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.
- Quick Glance
- 20 M
- 4 H
- 3
Beef Chili
Feb 06, 2010 by
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
- Quick Glance
- 30 M
- 1 H, 20 M
- 2
Medallions of Beef with Foie Gras and Truffles
Dec 27, 2009 by
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.
- Quick Glance
- 35 M
- 1 H
- 1
We Heart Hearth
Dec 21, 2009 by
David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.
Blizzard Beef
Dec 19, 2009 by
Beef chuck, Worcestershire, and water are all that’s needed to make this falling-apart-tender braised beef that’s fit for a blizzard–even when it refuses to snow.
Steak au Poivre
Dec 12, 2009 by
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.
- Quick Glance
- 20 M
- 20 M
- 6
Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo
Dec 04, 2009 by
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.
- Quick Glance
- 1 H
- 2 H, 45 M
- 14
Thai Basil Pork | Pad Gkaprow Mu
Dec 01, 2009 by
For Thai Basil pork, ground pork is cooked with garlic, shallots, Thai chiles, and sweet basil. Serve white rice alongside mounds Thai basil pork.
- Quick Glance
- 15 M
- 15 M
- 10
Beef Paupiettes with Tomatoes and Wild Capers
Oct 19, 2009 by
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.
- Quick Glance
- 1 H, 45 M
- 4 H, 45 M
- 0
Fettuccine with a Savory Veal Sauce
Sep 28, 2009 by
Supple strands of pasta luxuriate in an easy, elegant, knock-your-socks-off veal sauce that’s gilded with butter and tomatoes. All in 30 minutes.
- Quick Glance
- 20 M
- 30 M
- 5
Veal Ragout
Sep 04, 2009 by
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.
- Quick Glance
- 1 H, 5 M
- 5 H, 15 M
- 1
Steak Tacos
Aug 31, 2009 by
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.
- Quick Glance
- 40 M
- 1 H, 15 M
- 3
Caesar Salad Burger
Jul 27, 2009 by
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.
- Quick Glance
- 20 M
- 50 M
- 1
Veal Scaloppine with Prosciutto and Sage
Jul 21, 2009 by
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.
- Quick Glance
- 30 M
- 30 M
- 0