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Grilled Rib-Eye Steaks with Roasted-Pepper Salsa

It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado.
June 2007
Keywords
beef,
grilling,
ian knauer,
gourmet entertains
magazine

In Hog Heaven

Whether they’re made from pork, beef, or chicken, Otto’s grilled sausages transcend mere wienerdom and achieve celestial perfection.
Jane and Michael Stern
June 2007
Keywords
roadfood,
sausages,
pork,
poulutry,
beef
food + cooking

2 Guys: Trumped

We have no doubt that you've heard of the Donald Trump-branded frozen beef. When an idea is this inane, doesn't it deserve a second look?
Ian Knauer Alan Sytsma
05.31.07
Keywords
ingredients,
meat,
beef,
2 Guys,
ian knauer
food + cooking

Can You Major in Philosophy at Hamburger University?

Imagine a hamburger. What do you see? Is the meat thick, juicy, maybe a slightly bloody medium rare?
Francis Lam
05.29.07
Keywords
culinary culture,
meat,
beef,
sandwich,
restaurants
food + cooking

Stick a Fork in It

Pitchfork fondue works like this: Pick your preferred steak, then some guy "fondues" it in a cauldron of boiling oil.
Dara Moskowitz Grumdahl
05.23.07
Keywords
culinary culture,
travel,
meat,
beef,
dara moskowitz grumdahl
recipes

Panfried Flank Steak with Mushroom Ragout

Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.
February 2007
Keywords
beef,
herbs
recipes

Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

An Eastern-inspired spiced butter makes filet mignon even juicier than usual.
February 2007
Keywords
valentine's day,
beef,
vegetable
recipes

Super-Prime Côte de Boeuf

This cut of beef is expensive—we found that prices ranged from $35 to $88 per steak (remember, each steak serves two). But we like to think that it's worth it for one of the best steaks you'll ever have.
January 2007
Keywords
diary of a foodie,
beef
recipes

Bresaola Carpaccio with Gribiche Vinaigrette

Bresaola—a beef lover's prosciutto equivalent—gives this virtually no-cook dish a platform with deep flavor.
January 2007
Keywords
diary of a foodie,
beef
recipes

Pan-Seared Steaks with Bourbon-Shallot Sauce

January 2007
Keywords
diary of a foodie,
beef,
spirits