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06/14/2012
Tartare de Filet de Boeuf (Steak Tartare)
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
02/10/2012
Mare e Monte (Scallops and Truffles with Beef Marrow)
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
09/10/2011
Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
11/18/2010
Agnolotti (Veal and Escarole Ravioli)
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Issue #134
04/22/2013
Spiced Beef Flatbread (Khima Chapati)
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
Issue #129
09/04/2007
Tapas-Style Meatballs (Albóndigas en Salsa)
These saucy meatballs figure in a wide range of dishes that make up the constellation of little snacks served in tapas bars all over Madrid.
Issue #97
01/25/2008
Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Issue #94
03/01/2013
Kibbeh (Beef and Bulgur Wheat Meatballs)
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
Issue #84
12/15/2005
Broiled Beef–Scallion Rolls
A Japanese chef's spin on American beef.
Issue #79
09/15/2005
'Fried Sticks'
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
Issue #63
05/09/2007
Steak Fingers with Salsa Verde
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
Issue #56
08/11/2005
Red Curry Steak Tartare
At Lumière, chef Michael Leviton makes this tartare with top-quality sirloin that has been dry-aged for 28 days.
Issue #56
08/10/2005
Sweetbreads with Black Mushrooms and Oyster Sauce
This dish was served at Ports, the infamous LA hangout.
Issue #56
10/05/2001
Mrs. Maduro's Meat Pies
During the holidays, the Maduro family makes and sells thousands of these pies.
Issue #47
01/30/2009
Pork Belly Soft-Tofu Hot Pot
The recipe is from Ktown's popular B.C.D Tofu House.
Issue #46
06/21/2007
Carpaccio
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
Issue #38
03/28/2002
Beef Grilled in Grape Leaves
This is one course in a "beef seven ways" dinner.
Issue #28
08/18/2008
Stuffed Grape Leaves with Apricots
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.
Issue #23
08/18/2008
Bulgur Wheat and Ground Beef Pie
Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried.
Issue #23
01/27/2007
Stuffed Romaine Leaves with Avgolémono Sauce
A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients.
Issue #5