A little Burgundy wine, a little Worcestershire sauce, and the usual hearty beef—plus lots of potatoes and chard—take this version of classic beef vegetable soup into a nice and different direction. Top with grated Parmesan cheese to serve.
This is a Jordanian recipe - one of my favorites. It's meant to be eaten over rice, which generally means white rice. Many people (including me) put plain whole-milk yogurt on the side. Amazing.
I have to cop to absolutely loving the Friendly's Patty Melt growing up. This is my best shot at recreating that food memory. I cook most of the elements in my biggest frying pan because it’s more like a Friendly’s flat top grill than my gas grill is.
I started making this rub after reading about cowboy food, they carried with them coffee, salt, pepper and sugar...and they grilled their steaks in cast iron pans...since I do not often find myself on the open range I have to make due with either my grill or during wet yucky weather, my oven.
This is a dish that will satisfy even the heartiest appetite. It's meat, potatoes and salad, all in one bowl, and the components are chopped so it's easy to eat - no knife necessary.
Let's be honest—short ribs are great in any incarnation. I wanted to use them in a ragu that had a little more oomph than the typical braise so I went into umami overdrive with porcini mushrooms, Worcestershire sauce and anchovy paste.
You don't post a picture of flanken cut short ribs and not expect a Korean BBQ recipe :) Actually, I was tinkering with a braised short rib recipe, but didn't have enough time to experiment, so I decided to go with the basic Korean Kalbi.
This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too.
For the Super Bowl this year, my husband wanted to make some Korean chicken wings he had seen in a magazine. The wings turned out great, but I now have a pretty sizable tub of gochujang sitting in my fridge.
There is a local institution here in my hometown of Denver called Bastien's. Rebuilt in 1958, the restaurant still sports a mid-century neon sign that proudly boasts its famous sugar steaks.
I always had flank steak growing up -- it may have been our most-eaten red meat. It has a delicious flavor but can be a bit on the lean side, so I thought this recipe would be a good way to add a little richness and balance with a sweet and acidic tomato sauce.
Spicy beef, tangy goat cheese, sweet fig jam, and earthy arugula all combined in this flavorful burger. This dish is perfect for grilling by the pool, or, if you're like me and don't have a yard (or a grill for that matter), it can be easily accomplished on the stovetop with a cast iron skillet.
Although I have never been, I have been fascinated with this region of Italy ever since I first tasted tagliatelle with a game ragu. I like the richness of the food and yet it never seems overly heavy and filling. I think it has to do with the restraint and balance of the rich and decadent foods they use.
This is based on the simple preparation of the Italian trattoria dish of the same name. I like to use the stack and wrap method, as I call it, just to give the veal a little more time to absorb the flavors I want to pair with it.
I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler.
