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.
This grilled burger is adapted from one made by chef Dean Fearing, of Dallas. Few double cheeseburgers pack a beef wallop like this. A real he-man recipe.
Small and easy to hold with one hand, these mini-hamburgers are topped with cheese and sandwiched between waffled toasted bread. Great for the kids.
This Portuguese burger is a mix of spicy pork sausage and ground beef. Once grilled, it’s topped with orange-garlic mayo, a pineapple slice, and cilantro.
Flavorful skirt steak gets special treatment by getting seared medium-rare and piled high with sweet caramelized shallots. On the plate is a red-wine sauce.
This simple beef curry recipe, by way of Burma, is flavored with ginger, coconut milk, chiles, turmeric, cilantro, and basil. An elegant curry.
The only conceivable way to improve upon smoked brats? Steeping ‘em in beer before tossing ‘em on the grill. Pass the napkins and the bottle opener, please.
New York Strip steak is rubbed with a garlic-rosemary infused olive oil and grilled then placed on top of a bed of salad greens. Grilling at its best.
These meat pies, are true minced meat pies, filled with ground meat–lamb or beef–and dried plums, currants, spices, and a Cointreau marmalade on top.
Grilled New York Strip steaks with sweet garlic butter sliding across it. Decadent. Outrageous. And 100% legal. A perfect recipe for grilling fanatics.
This recipe for Caçoila de Pico, a Portuguese stew with red peppers, can be made with beef or pork. Serve the meat with boiled potatoes and red peppers.
An updated braised brisket recipe based on Eastern European traditions. Black radishes, parsnips and mushrooms share the stage with chipotle chili and quince.
More than just French stew, Provencale Daube is a classic preparation rooted in geography. For a weekend dinner, make a day ahead for deeper beef flavor.
A favorite holiday dish, beef Wellington is beef fillet is slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.
Moroccan comfort food. Lamb meatballs are served in a rich cinnamon-flavored tomato sauce in which eggs are poached in the final few minutes of cooking.