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09/14/2011
Rosemary-Rubbed Beef Tenderloin
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.
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
11/17/2010
Brasato Vitello (Braised Veal)
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Issue #134
11/06/2007
Prime Rib
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
Issue #107
10/05/2001
Mrs. Maduro's Meat Pies
During the holidays, the Maduro family makes and sells thousands of these pies.
Issue #47
10/03/2001
Meat and Pastry Casserole
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
11/23/2009
Christmas Beef Wellington
A well-prepared beef tenderloin is decadent on its own, but when wrapped in thin slices of salty proscuitto and encased in buttery puff pastry, the result is pure heaven.
Does Not Apply
Source: livefire
05/07/2009
Spice-Crusted Prime Rib with Whipped Potatoes
A cumin-cayenne rub lends heat and bite to the roast beef.
Does Not Apply
Source: New York Times
01/23/2008
Beef Wellington
An impressive main course to serve during the holidays.
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Source: Bucky McOinkum's Barbecue