Thick cotes de boeuf or bone-in rib eye steaks are seared to a crusty perfection and served with thyme-scented caramelized shallots.
Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.
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 steak is seasoned simply and grilled to perfection. On the side is an orange-bell-pepper puree and potatoes.
Don’t know what a Delmonico steak is? It’s essentially just another name for rib-eye. Better try it, just to be sure.
This is what we consider to be the ultimate pot roast for company. Heck, it calls for two different types of booze, it oughtta be good!
Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.
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.
These mini veal meatballs may be completely old school Italian, but they make for some swell contemporary party fare.
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.
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