Recipes

Our national appetite for grilled meat shows no sign of abating. In Big Bob Gibson's BBQ Book, pit master Chris Lilly shares his secrets for prizewinning meat — like the beef here, marinated in black pepper and brown sugar.

Three types of peppers give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance the richness of the tender beef.

A few hours in the slow cooker and this beef dish will be melt-in-your-mouth delicious by the time you're ready to eat it.

This roast beef has a perfectly seasoned crust and is paired with slightly sweet, salty, and earthy shallot and black bean sauce.

This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother.

This classic soup gets its richness from meltingly tender braised beef.

Fill buttery, curry-spiked dough with spicy ground beef filling for these hand-held pies.

Make this one-pot beef stew of chuck roast marinated in molasses and soy sauce simmered with warming spices and peppery greens.

Make the restaurant classic at home in just 45 minute

If you like mushrooms, use a mix of varieties—portobello, hen-of-the-woods and oyster would all be delicious.

Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.Read Iliana Regan's essay about this recipe,

Dipping warm corn tortillas in freshly made red chile sauce infuses each rolled enchilada with the smoky-sweet flavor of New Mexico chiles. The hearty cumin scented beef-and-cheese filling stands up well to the bold sauce; for a quicker vegetarian version, fill the tortillas with 1 ounce of melty cheese, like queso Oaxaca or Monterey Jack. Sommelier Liz Martinez of the Daxton Hotel in Detroit, who provided the inspiration for this dish, suggests pairing red chile enchiladas with a Syrah, such as Cattleya The Initiation Syrah. "A super fruity red wine with darker flavors works as a cooling agent for the red spice," she says. "With its brooding fruit and floral aromatics, Syrah is a great match."

These Middle Eastern stuffed pitas are toasted and crunchy, and filled with a seasoned layer of spiced meat.

Laab—ground beef seasoned with chiles, lime juice, fish sauce, and mint—is a traditional Thai meat salad eaten warm or at room temperature. We've added thin noodles to turn it into a pasta salad, but you can always eat the meat mixture by itself; just cut down on the fish sauce, or the beef may be too salty.

David Ansel makes this stew with venison and venison stock, but it's equally delicious prepared with beef chuck. The meat is slowly braised in Madeira to bring out its rich flavor, then it's combined with beef-based broth and nutty, slightly crunchy wild rice.