Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
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.
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick.
This is our adaptation of a popular Iranian dish made with beef, lamb, and a pinch of saffron.
This dish showcases the complex and vibrant flavors of Indonesia.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
The secret to these delicious burritos is in using the right cut of beef.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
Forget overpass rest-stops and limp fast food—the roadside eating along France's famous Route 7 takes the form of lush, flavorful bistro fare.
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The spicy, curry-flavored meat pie, a staple of Lagosian food culture, came about when a traditional Cornish pasty met the Nigerian spice palate.
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