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.
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
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.
Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us.
These classic baked beans are a barbecue side-dish staple.
The rub on this classic Texas beef brisket forms a flavorful crust on its exterior.
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.
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.
Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia.
This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles.
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.
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.
A northern Vietnamese favorite, this salad pairs crunchy strips of firm-fleshed unripe papaya with a sweet and spicy dressing.
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
This classic Ethiopian dish may be served either raw or cooked.