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10/23/2012
Veal Piccata
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Issue #150
09/12/2012
Bulgogi (Korean Barbecue Beef)
Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.
Issue #150
09/11/2012
Steak Diane
A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame.
Issue #150
11/19/2010
Cholent (Beef Stew)
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Issue #134
10/07/2011
Stuffed Eggplant (Papoutsakia)
This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel.
Issue #131
02/09/2010
Flat Iron Steak with Herb Butter
The herb butter for these steaks (from Brooklyn's Marlow & Sons) is an adaptation of a classic accompaniment called maître d' butter. Continue...
Issue #119
01/05/2009
Steak alla Pizzaiola
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
Issue #117
01/26/2010
Saltimbocca alla Romana
This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue...
Issue #111
03/18/2008
Kitfo
This classic Ethiopian dish may be served either raw or cooked.
Issue #110
02/28/2008
Alessandra Spisni's Ragů alla Bolognese
Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed.
Issue #110
10/02/2007
James Beard's Beef Stroganoff
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
Issue #106
08/23/2007
Polish Pork Hamburgers
This is not your ordinary burger!
Issue #105
04/06/2010
Vietnamese-Style Steak
One of our favorite cookbooks of all time is Andrea Nguyen's Into the Vietnamese Kitchen (Ten Speed Press, 2006), a compendium of the best of Vietnamese home cooking. Continue...
Issue #103
04/02/2007
Seared Tri-Tip Sirloin Steaks with Chive Butter
This boldly flavored chive butter is a wonderful adornment for meat or poultry.
Issue #101
04/02/2007
American Chop Suey
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
Issue #101
01/16/2008
Creamed Chipped Beef on Toast (Shit on a Shingle)
This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day.
Issue #96
01/22/2013
Veal Pasta Sauce with Red, Green, and Yellow Peppers
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
Issue #77
01/09/2006
Shredded Dried Beef with Scrambled Eggs
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
Issue #76
12/02/2005
Panbroiled Sirloin Steak
The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter.
Issue #75
10/27/2005
Baked Stuffed Chickens
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
Issue #70
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