Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves.
Inspired by beef momo seasoned with the tingly heat of Sichuan peppercorns, these burgers are spiked with a fragrant mixture of that spice, plus cumin, star anise, fennel, chili flakes, and brown sugar. A tangy chili mayo with plenty of fresh ginger and cucumber pickles round it out.
Puffy tacos, a San Antonio specialty, are made from fresh masa that puffs and crisps in hot oil. The shells end up crisp outside and soft within, and full of robust corn flavor. They can be stuffed with your favorite variety of taco-night fillings—this recipe uses a flavorful ground beef mixture that's earthy, spicy, and slightly smoky.
This easy weeknight meal features skirt steaks, seared until brown, then served with a flavorful pan sauce made from cremini mushrooms, shallots, garlic, thyme, chicken stock, white wine, and heavy cream.
Beef with broccoli is a staple of North American Chinese fast food joints, but the real version of this dish uses Chinese broccoli (gai lan), not the broccoli florets you might be more accustomed to. Gai lan is mildly bitter, with tender leafy sections and juicy stalks, and it pairs perfectly with the strips of marinated beef, shallots, garlic, and oyster sauce.
Polish pierogi get a Philadelphia-style twist with a gooey cheesesteak filling with shaved beef, caramelized onions, and both provolone and mozzarella cheeses.
Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but it's also a killer quick and easy pan sauce for steak.
A double stacked burger with three mini bacon-filled grilled cheese sandwiches sandwiching it.
Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results.
Chinese hot pot is truly communal: Not only do you sit down to eat with all your companions, but you cook the food together in the same pot of simmering broth.
If you were to pick a president and el tigre numero uno of the ragù world, it'd be ragù Napoletano, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions, garlic, basil, and plenty of good Southern Italian olive oil. It's the precursor to Italian-American Sunday gravy: just add some meatballs, serve it with spaghetti, and you're there. It's also the perfect dish for a lazy Sunday with family or friends at home.
Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! This version uses tender, slow-cooked, shredded skirt steak flavored with layers and layers of aromatics and vegetables for a rich, complex, chili-based stew topped with corn bread flavored with browned butter.
Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! Just imagine how great it could be if we took the time to make a real, deeply flavored, meaty chili from scratch, eschewing the dump-and-stir approach and instead building up layers of spices and aromatics. Now imagine that chili topped with tender, moist, crisp-edged, buttery cornbread with those chili juices seeping up into it as it bakes in the oven. That's the kind of meal I'd love to come home to after a long day out in the cold. Wouldn't you?
Real Texas chile con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. 30 minutes later, you've got spoon tender chunks of beef in a rich, complex chili-based stew.
Beef shanks are braised in an ample amount of red wine with carrots and onions until the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.
Tender Italian-American meatballs made with beef and pork and flavored with garlic, buttermilk, and Parmesan cheese in a meaty, slow-cooked sauce. Your slow-cooker takes care of the tomato sauce, reducing it into a rich, meaty gravy.
Colombian-style meatballs are simple to make with the food processor and cook directly in a hot, seasoned broth. They're flavored with a mixture of onion and tomato known as hogao, along with capers. Crisp fried potatoes add texture to the finished soup.
The perfect meatball sandwich first needs perfect meatballs and great sauce. Once you have those two in place, the rest is a matter of construction and detail. Here's how we like to build ours.
What is the perfect meatball? For me, it's a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. Here's how I make that a reality.
Beef stroganoff is a dish of quick-cooked beef in a creamy sauce made flavored with mushrooms, onions, paprika, and sour cream. In our upgraded version, the beef is cooked as a whole steak to maintain a more tender, medium-rare center, while the sauce is carefully layered and constructed to optimize its rich, comforting, savory flavor.