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09/23/2011
Toad in the Hole
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Issue #141
09/14/2011
Rosemary-Rubbed Beef Tenderloin
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Issue #141
09/12/2011
Steak and Stilton Pies
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
09/10/2011
Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
09/10/2011
Holishkes (Stuffed Cabbage Rolls)
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Issue #141
08/18/2011
Fruits of the Forest Beth Kracklauer
Beth describes some of the unique mushrooms found in Yunnan Province, China
Issue #140
08/03/2011
Green Chile Cheeseburgers
Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us.
Issue #140
07/26/2012
Smoked Prime Rib With Peach-Chipotle Sauce
Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib.
Issue #139
07/03/2012
Memphis-Style Dry Ribs
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce.
Issue #139
06/09/2011
South Side Style: Chicago Barbecue Michael Stern
Chicago's distinctive barbecue traveled north with the blues
Issue #139
05/25/2011
Fat Equals Flavor
What beef brisket, pork shoulder, and other pit classics have in common is that they come from the more exercised parts of the animal, and therefore have more flavor.
Issue #139
05/20/2011
Chicago Style Rib Tips
Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side.
Issue #139
05/20/2011
Tuffy Stone's Competition Ribs
George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped.
Issue #139
05/20/2011
Burnt Ends
This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant's, a Kansas City barbecue institution.
Issue #139
05/20/2011
Barbecued Baked Beans
These classic baked beans are a barbecue side-dish staple.
Issue #139
05/20/2011
Texas-Style Beef Ribs
Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs.
Issue #139
05/20/2011
Barbecued Beef Brisket
The rub on this classic Texas beef brisket forms a flavorful crust on its exterior.
Issue #139
04/14/2011
Beef Satay
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
Issue #138
04/14/2011
Kafta (Lebanese Beef Kebabs)
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011).
Issue #138
09/28/2012
Sloppy Joe
This sandwich of ground beef and spicy tomato sauce is a classic.
Issue #137
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