Side Dish (2)
Main Course (1)
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
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.
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food.
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.