results for "beef"
Corned Beef and CabbageCorned Beef and Cabbage
The Argentine Way with Beef Connie McCabe
At asados, or cookouts, all across Argentina, the ritual is the same.
How To Make Perfect Roast Beef Gabriella Gershenson
Gabriella Gershenson helps you make the perfect roast beef for cold sandwiches
A Cut Above: Flanken-Cut Beef Short Ribs Gabriella Gershenson
The storied history of Jewish flanken-cut beef short ribs.
No state does beef the way Texas does: tender briskets, juicy T-bones, spicy carne asada, and on and on and on.
It Doesn't Get Better Than This Christopher Hirsheimer
Christopher Hirsheimer's favorite breakfast dish is corned beef hash topped with perfectly poached eggs.
Heat and Sweet Betsy Andrews
Two versatile LA condiments.
Fine Meats Hunter Lewis
Salumeria Biellese’s dry-cured marvels.
Mail-Order Burgers Ben Mims
Our favorite sources for consistently excellent beef patties.
Art and Burgers David McAninch
Beef and bun have been the subject matter for quite a few artists.
True Lone Star chili is a simple yet powerful thing.
Tom Perini Cheryl and Bill Jamison
This cattleman and restaurateur serves some of the best steak in Texas.
A Cut Above Todd Coleman
Not all beefsteaks are created equal.
The Finest Cut Sarah Karnasiewicz
The filet mignon is the ultimate symbol of refined indulgence.
Crowd Pleaser Hunter Lewis
The whole tenderloin remains a universally beloved cut of beef.
Baltimore's Barbecue James Oseland
Imagine the smoky succulence of Texas barbecued beef on a New York–style kaiser roll or a slice of rye; it's barbecue with a combination North-South identity.
Here’s the Rub Hunter Lewis
Spice rubs, also called dry rubs, are essential to Texas-style barbecued beef brisket.
Sacred Cows Sarah Karnasiewicz
Two new volumes cast light on a couple of mankind’s most cherished foods.
Bare Bones Hilary Merzbacher
Of all the pleasures celebrated in Mei Chin's ode to bones, the luscious stuff inside a beef marrow bone may be the most irresistible. That was what Bruce and Eric Bromberg decided when they put the dish pictured below on the menu of their Blue Ribbon restaurants in New York City, back in the early 1990s.
Noodle Love Amy Ma
From SAVEUR Issue #134by Amy Ma Lao Zheng was a gambler and a crank. But at his popular hawker stall near Taipei's Yong Kang Park, he cooked bouncy noodles in a fragrant stock with beef so tender that it could be cut with chopsticks. It was there, in 1974, that my mother met the man she would marry five years later. Keep reading »