Closet Cooking (1)
No Recipes (1)
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.
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.
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.
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.
This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy béchamel.
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
This classic Ethiopian dish may be served either raw or cooked.
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.
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
This is not your ordinary burger!
This boldly flavored chive butter is a wonderful adornment for meat or poultry.
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day.
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."
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
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.
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).