Recipes

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.

This American take on a Vietnamese classic pairs watermelon pickles, which are popular in the South, with beef tenderloin and a sesame mayonnaise.

The menu at star chef Marcus Samuelsson's Manhattan restaurant Red Rooster Harlem reflects the diverse communities in his neighborhood. His meat pattie–filled with a mix of ground beef and pork, raisins and spices–are an ode to the strong Jamaican presence.

Add the meat, season generously with salt and pepper and brown on all sides over moderately high heat, about 4 minutes total. Using a slotted spoon, transfer the meat to a plate.

Here's a fabulous appetizer for your next party. Or serve these chicken cakes for dinner with a side of hot rice and your favorite vegetable. —Rachael Nodes, La Barge, Wyoming

Hearty, filling and full of fiery flavor, these chicken avocado wraps are perfect for a weekday lunch or a quick and easy dinner.