Beef Brasato with Pappardelle and Mint
Chef Way: At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle. Easy Way: Instead of oxtail, the dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
Beef Suya
These street food–inspired skewers come from Nigeria. We're using tender beef short rib here, marinated in a fresh paste of peanut, ginger, and chili powder before a quick turn on the grill. The long bamboo skewers provide enough friction to keep the thin slices of meat in place.
Beef Chuck Eye Roast with Paprika Herb Rub
This simple, flavorful beef roast—rubbed with thyme, paprika and cumin—is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.
Beef Rib Eye and Vegetable Stew
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.
Beef and Farro Soup
Chef and TV personality Hugh Acheson uses miso to add umami to this hearty and exceptionally savory soup.
Whole Wheat Pancakes with Roasted Berries
Justin Chapple uses a resealable plastic bag to mix his pancake batter and pipe out perfect pancakes—resulting in one less bowl to wash.
Salmon Steak
You can easily make this recipe using salmon fillets instead. You’ll have to watch your baking time, however, since fillets are usually thinner and cook faster. All out of salmon? Ocean trout or arctic char provide a similar rich flavor and meaty texture.
Gourmet Burgers with Sun-Dried Tomato
This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese—Gorgonzola, feta, smoked Gouda, blue or another family favorite. —Aaron Shields, Hamburg, New York
Italian Sausage Sandwich
For a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.
Baked Horseradish Salmon
“I never liked salmon until my husband, Jim, created this healthy, delicious entrée,” confesses Pat Ockerman. “Now, all we have to do is mention to friends we're having salmon for dinner and we have happy guests!”
Tomato and Onion Salmon
Tomatoes, onions and lemon juice make this moist, flaky salmon something special. "My husband, Frank, and I really like salmon cooked this way," writes Lillian Denchick of Olmstedville, New York. "A salad and dinner rolls usually round out our menu."
Wonton Soup
Leftover wonton wrappers freeze well as long as they’re wrapped tightly in storage wrap and placed in a resealable freezer bag. You can also go to town and make some of our other recipes using wonton wrappers, like crab rangoon.
Broccoli Bread
Bake for about 40 minutes, or until brown. Let cool slightly; then slice and serve.
Ube Buns
These vibrant purple buns — which serve as hamburger buns for the Tocino Burger at PogiBoy in Washington, D.C. — are soft and bouncy with a tight, fluffy crumb, making them a great base for the restaurant's signature sweet-and-spicy burger. The fat from the coconut milk gives the buns a tender mouthfeel, while purple sweet potato powder and ube extract add vivid color. Their mild, subtle flavor makes them the ideal canvas for anything from hamburgers to lobster rolls or pulled pork, but they're especially well-matched for the spicy-sweet pork patties in the Tocino Burger. It's important to keep the steamer closed while the buns steam, and not to peek for at least 5 minutes while they are cooling, or the quick change in temperature can cause them to deflate and wrinkle.
Chicken Francese
This lemony, buttery chicken Francese recipe is surprisingly simple, and marries perfectly browned chicken with a luxurious white wine sauce.