Main Course (102)
Soups & Stews (24)
Side Dish (8)
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Grillades are boneless medallions of veal, except when the cook substitutes bone-in "7 steaks," pork medallions, or beef tenderloin. And contrary to your French-English dictionary definition, they are never grilled.
This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
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.
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.
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.
These spiced croquettes are a classic Middle Eastern snack.
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
This spicy hot roast beef sandwich, a Chicago classic, is drenched in a garlicky gravy that permeates the crusty roll.
This heady Northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bones; author Andrea Nguyen prefers the flavorful leg bones from grass-fed cattle. This recipe is based on Nguyen's.
This rich and elegant dish was inspired by a recipe from Boston chef Barbara Lynch.
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
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.
Black cardamom gives this classic Southeast Asian dish a floral back note.
The sauce accompanying this dish is made from a rich, concentrated veal stock.