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Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's Grilled or Broiled Steak from How to Cook Everything The Basics. Meat plus salt and pepper plus heat equals a great steak, no fancy stuff, no elaborate technique, just a broiler or a grill, and knife to test the steak's doneness, and done. More

[Photographs: J. Kenji Lopez-Alt] Note: Look for dried chilis in a large supermarket or latin market. If you can't find these exact chilis, any combination of mild, fruity and bright-tasting chilis will do, such as guajillo or Colorado. Barbacoa can... More

Adapted from The Kitchen Diaries. [Photograph: Blake Royer] Why I Picked This Recipe: Though I've ordered this type of salad at restaurants before, I've never tried it at home, and I was eager to play with Slater's proportions in the... More

This Hanger Steak Salad from Zakary Pelaccio's Eat with Your Hands isn't much of a salad at all. It's really slices of beefy hanger steak dressed roaring hot with a Southeast Asian dressing and a handful of basil and cilantro. But there's no need to argue semantics when a steak or salad or whatever you want to call it is this good. The real story here is steak plus fish sauce and chiles equals awesome. More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

Meatloaf is a classic comfort food, but serving it in individual portions makes it just right for a party. More

[Photograph: Luk Thys] Reprinted with permission from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse. Copyright © 2010. Published by Lannoo. Available wherever books are sold. All rights reserved.... More

[Photograph: Luk Thys] Adapted from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse, this salad is best enjoyed with chargrilled tenderloin but a stovetop sear will do the trick in a pinch. Once you've grilled your steak (nice and... More

The sauce in this dish gets its kick from berbere, an Ethiopian chili powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it. More