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56
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for "beef"
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Recipe (56)
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06/14/2007
Every Cuban cook has a version recipe of this classic dish of savory ground beef.
Issue #42
10/25/2007
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
Issue #41
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
02/12/2008
In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
Issue #109
08/15/2007
Use this stock to make any recipe calling for a rich beef stock.
Issue #61
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
12/04/2000
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
Issue #16
03/12/2007
This is a hearty Irish variation on steak and kidney pie, made with the island nation’s most famous beer.
Issue #65
10/26/2012
Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
Issue #150
10/22/2012
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
Issue #150
09/30/2011
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
Issue #141
01/04/2013
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
Issue #134
10/20/2000
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
Issue #34
04/13/2007
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Issue #30
02/24/2013
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Issue #154
03/19/2011
This pickle-laden roast beef sandwich is said to be New York senator Chuck Schumer's favorite custom-made order from the Subway sandwich chain.
Issue #137
09/04/2007
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
Issue #97
12/15/2005
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
Issue #79
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