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07/16/2012
Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.
Issue #149
07/16/2012
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
Issue #149
07/11/2012
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Issue #148
07/03/2012
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
Issue #148
06/26/2012
Homegrown Hot Dogs Kellie Evans
Hot dogs, whether tucked in a bun at the ballpark or served on a stick at the state fair are a great American summertime tradition.
Issue #148
06/14/2012
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
05/22/2012
Fresh water buffalo cheese melted over filet mignon is a classic dish of Soure, Brazil; mozzarella is a perfect substitute.
Issue #148
04/13/2012
This version of ropa vieja is made with beef and accented with olives and capers.
Issue #146
04/02/2012
A thyme-infused butter enhances the flavor of this skillet-seared steak, inspired by one at Prime Steakhouse.
Issue #146
03/17/2012
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
Issue #146
03/20/2012
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
Issue #145
03/06/2012
Bare Bones Hilary Merzbacher
Of all the pleasures celebrated in Mei Chin's ode to bones, the luscious stuff inside a beef marrow bone may be the most irresistible. That was what Bruce and Eric Bromberg decided when they put the dish pictured below on the menu of their Blue Ribbon restaurants in New York City, back in the early 1990s.
Issue #145
02/27/2012
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Issue #145
02/21/2012
We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley.
Issue #145
02/21/2012
These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce.
Issue #145
02/10/2012
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
02/24/2012
A specialty of dumpling houses in Tbilisi, Republic of Georgia, these large, juicy pork-and-beef-filled pockets are spiced with chiles, cilantro, and fenugreek.
Issue #144
01/10/2012
This recipe for Southwestern chili-topped corn chips comes from Mabel's Smokehouse, an Oklahoma-style barbecue restaurant in Brooklyn, New York.
Issue #144
12/28/2011
Roll-N-Roaster The Editors
The roast beef sandwiches, the signature item at the 41-year-old Roll-n-Roaster in Sheepshead Bay, Brooklyn, are things of beauty.
Issue #144
12/22/2011
This staple sauce is fantastic with everything from roast beef to fried tofu balls.
Issue #144
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