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beef
recipes
Pupu Platter (Polynesian-Style Hors d’Oeuvres)
A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this platter an irresistible hit at parties.
October 2008
recipes
Steak with Lemongrass-Peppercorn Sauce
Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.
September 2008
- Keywords
- melissa roberts,
- buy this make that,
- beef,
- quick kitchen,
- lemongrass
recipes
Joues de Boeuf aux Agrumes (Beef Cheeks Braised in Red Wine with Orange Zest)
The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.
September 2008
- Keywords
- raquel carena,
- beef,
- french,
- wine,
- carrot
recipes
Miso Sesame Grilled Blade Steaks
The Japanese flavors at work here are a great way to add stylishness and exoticism to an inexpensive cut.
August 2008
- Keywords
- ruth cousineau,
- beef,
- grilling,
- japanese,
- asian
recipes
Beef Tenderloin with Smoked-Paprika Mayonnaise
Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you’ve always associated with richly flavored chorizo.
July 2008
- Keywords
- shelley wiseman,
- gourmet entertains,
- beef
food + cooking
Behind The Recipe: Aussie Burger
One of our cooks shares the secret behind this beast of a burger, piled high with crisp vegetables and a fried egg.
06.19.08
cookbook club
Tibetan Bone Broth
This useful broth is called ruthang in Tibetan. It’s traditionally made by simmering yak bones, for which we substitute oxtail or beef shank. (registration required)
July 2008
- Keywords
- chinese,
- jeffrey alford,
- naomi duguid,
- beyond the great wall,
- cookbook club
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