Food editor Ian Knauer added black peppercorns to aromatic five-spice powder, which holds its own against the robust flavor of hanger steak.

When the gang is coming over for poker night, don’t order pizza and subs—this is what you should make.

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.

The Japanese flavors at work here are a great way to add stylishness and exoticism to an inexpensive cut.

Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this lasagne from Mary Ann Castaldi.

Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef with a citrus zing. This recipe makes a deeply...

Green beans have a certain suave, slender elegance that makes them a classic accompaniment to rosy-red roast beef. Try tossing them in a hot skillet with shallots and pecans that get caramelized in buttery...

Epazote and tomatillo bring a bright zing to this guacamole, which cuts beautifully through the deep flavors of the beef in the mixiote de carne.

Argentina, renowned for its grilled meats, and not just beef. Open up and flatten a chicken so more surface area can get a smoky char.

Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is impractical for the home cook. But we've found a shortcut you'll love.