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Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
Some say that the patty melt — a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread — isn't technically a burger, because it has no bun. We love it just the same.
You can find variations on this delicious burger, which consists of ground beef and spicy chorizo topped with crunchy fried potatoes, in Cuban-American communities all over Miami.
This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
This hors d' oeuvre can be found in a traditional Russian feast.
An updated version of an Austrian classic.
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
This is not your ordinary burger!
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
This dish got its name simply because it is cooked the same way as fried chicken.
This recipe is a clever and tasty version of the Southern classic.
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
Milan-style breaded beef cutlet, which is itself so popular in Argentina that, along with the empanada, it is considered a national dish.
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.