Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Summer Beef Saveur Remove all Difficulty Easy (47) Medium (19) Hard (1) Course Main Course (52) Appetizers (11) Salad (5) Sandwich (5) Side Dish (4) Show all... Soups & Stews (4) Breakfast/Brunch (1) Cuisine American (29) Italian (6) Mexican (6) French (5) Eastern European/Russian (3) Show all... English/Scottish (3) Gluten-Free (3) Southwestern (3) Vietnamese (3) Cuban (2) Mediterranean (2) Quick & Easy (2) African (1) Asian (1) Central/South American (1) Classic (1) Japanese (1) Kid-Friendly (1) Middle Eastern (1) Moroccan (1) Other (1) Southern/Soul Food (1) Occasion Backyard BBQ (12) Birthday (1) Technique Grill/Barbecue (26) Saute (16) Fry (14) Slow Cook (9) Chill (6) Show all... Bake (5) Broil (5) No Cook (5) Marinate (4) Roast (2) Brine (1) Poach (1) Stir-Fry (1) Topic Recipe (73) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Season:Summer,Main Ingredient:Beef,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 10/23/2012 Joe's Special 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. Issue #150 07/11/2012 State Fair Chili This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika. Issue #148 07/03/2012 Corn Dogs Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within. Issue #148 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 08/03/2011 Green Chile Cheeseburgers Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us. Issue #140 07/26/2012 Smoked Prime Rib With Peach-Chipotle Sauce Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib. Issue #139 05/20/2011 Barbecued Baked Beans These classic baked beans are a barbecue side-dish staple. Issue #139 05/20/2011 Texas-Style Beef Ribs Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs. Issue #139 05/20/2011 Barbecued Beef Brisket The rub on this classic Texas beef brisket forms a flavorful crust on its exterior. Issue #139 02/14/2012 Steak with Herb Sauce (Bistecca Con Salsa delle Erbe) A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. Issue #129 07/01/2010 Pimento Cheese Burger Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup. Continue... Issue #122 07/13/2009 ‘21’ Club Hamburger John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. Issue #122 07/13/2009 Aussie Burger Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia. Issue #122 05/27/2009 Cowboy Rib Eye This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles. Issue #121 03/09/2009 Vietnamese-Style Sautéed Beef The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly. Issue #119 02/17/2009 Skirt Steak with Artichoke and Potato Hash 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. Issue #118 01/26/2010 Grilled Steak with Sauce Vierge Sauce vierge is usually a piquant mixture of olive oil, herbs, mustard, capers, olives, and other aromatics. In this version, chiles add a spicy, new-world dimension. Continue... Issue #113 05/16/2008 Vietnamese Green Papaya Salad with Beef Jerky A northern Vietnamese favorite, this salad pairs crunchy strips of firm-fleshed unripe papaya with a sweet and spicy dressing. Issue #112 04/10/2008 Roast Beef with Yorkshire Pudding A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner. Issue #111 03/18/2008 Kitfo This classic Ethiopian dish may be served either raw or cooked. Issue #110 « Previous 1 2 3 4 Next »