beef

This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef.

I am not going to beat around the bush on this one. This meatloaf is the best—seriously. Growing up, I was never one for the meatloaf.

The other day, after speaking with my mother, I was thinking about the best sandwich she packed for my lunch when I was in school.

Rub the ribs in a mixture of sea salt, paprika, ground coffee beans, and peppercorns. Sear them on high heat for a few minutes, tuck them into a foil packet and turn down your oven temperature,

For this week’s challenge, I decided to riff on the old classic Prime Rib Roast with Horseradish Cream. It’s a dish I’ve always loved, but rarely prepare as the time and expense involved suggest it for special occasions.

This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too. Also instead of serving as an appetizer, skip the toothpicks and pile it all into a warm pita

I always had flank steak growing up -- it may have been our most-eaten red meat. It has a delicious flavor but can be a bit on the lean side, so I thought this recipe would be a good way to add a little richness and balance with a sweet and acidic tomato sauce.

For the Super Bowl this year, my husband wanted to make some Korean chicken wings he had seen in a magazine. The wings turned out great, but I now have a pretty sizable tub of gochujang sitting in my fridge.

When organic Peruvian coffee beans meet Argentinian-raised prime ribeye, you get a deep-flavored roast that everyone will rave about.

During the winter season I make Beef Bourguignon at least once a month. It's rich, soul-satisfying and a definite crowd pleaser.