Main Course (37)
Soups & Stews (17)
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
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.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
This classic beet soup is traditionally served with savory pastries called pirozhki.
In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
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.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).