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10/04/2012
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
Issue #150
10/06/2010
At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
Issue #133
03/26/2010
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Continue...
Issue #118
07/27/2011
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
Issue #104
05/18/2012
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
Issue #103
04/06/2010
One of our favorite cookbooks of all time is Andrea Nguyen's Into the Vietnamese Kitchen (Ten Speed Press, 2006), a compendium of the best of Vietnamese home cooking. Continue...
Issue #103
12/05/2005
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Issue #75
07/07/2011
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
Issue #68
01/02/2001
If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type.
Issue #45
10/23/2000
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
Issue #35
03/08/2007
The secret to these succulent ribs is to roast them first, then marinate them overnight.
Issue #32
04/13/2007
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Issue #30
03/05/2002
This dish has its origins in the 19th century, when the lords of Hikone, an area noted for its cattle, brought beef preserved in miso to the shogun in Edo (Tokyo).
Issue #27
03/06/2007
The Asian-inspired marinade used to flavor this steak is both tangy and sweet, adding some welcome spice to the grill.
Issue #26
11/07/2000
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Issue #25
03/14/2002
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Issue #21
07/13/2007
Khlea is a type of Moroccan preserved dried meat—a sort of North African confit.
Issue #7
02/06/2007
This recipe is an adaptation of one in Lüchow’s German Cookbook by Jan Mitchell.
Issue #5
05/11/2010
A 30-minute bourbon bath is all you need for juicy, tender, flavorful steak.
Continue...
Does Not Apply
Source: Chow
03/19/2010
Three sources of heat and spice contribute to the incendiary character of this dish: dried chiles, Sichuan peppercorns, and chile paste. Continue...
Does Not Apply
Source: Appetite for China
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