Three ingredients is all you need for this melt in your mouth tender flank steak. This can be eaten on its own but I like to use it for tacos or grilled steak salads.
Author: Soup Loving Nicole
Author: Maggie Shi
I make this for most of the Jewish holidays, but can work for any occasion. Can be frozen and reheated. Tastes even better the second day.
Author: The Ethical Cook
Delicious Slow Cooked Corned Beef Silverside, only a few ingredients and tender fall apart meat.
Author: justslowcooker
How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep-butter. Browned,...
Author: Kat Boytsova
Author: David Burke
Author: Michael Mina
Author: Lindsay McDougal
Author: Ivy Manning
Author: Alexis Touchet
These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don't have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic...
Author: Jamie Oliver
This is a favorite in my house and preferred over restaurant steaks. You get the quality and benefits of a steak cooked in grass-fed butter right in your own home. Paleo, low-carb, ketogenic friendly.
Author: ValaVincent
Cook this Beef Pot Roast low and slow for juicy tenderness. Browning the beef in a skillet before placing it in the roasting pan is the key.
Author: My Food and Family
Author: Michael Lomonaco
This braised oxtail stew is my family's favorite dish. It is hearty and perfect on a cold winter day to enjoy with family and friends. You are guaranteed to get compliments, and have the plates licked...
Author: fed1999
Author: Kathleen Daelemans
Author: Jill Cole
A very simple and delicious stew that will keep you warm in the winter.
Author: Mike Ziegler
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Author: Anna Stockwell
Skirt steak marinated in a combination of Guinness stout beer, hot sauce, and brown sugar. This produces a slightly sweet, juicy steak that will make your mouth water!
Author: Boomdog02
A fast and easy stew for those cold nights when you want comfort food, but don't want to spend a lot of time cooking. It's an old favorite in our family recipe box.
Author: Joyce
Restaurant-quality steaks get seared in a cast iron skillet on the stovetop and then finished up in the oven in this super easy, 5-ingredient recipe.
Author: minka
This recipe is probably not going to win me any blue ribbons, but this is a wonderful recipe for anyone who loves liver...I use calves liver, because it is not as bitter and is tender. Smother the top...
Author: Linda Griffith
Old fashioned hamburger gravy is a classic recipe that's tasty, versatile and so satisfying!
Author: Holly Nilsson
This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker.
Author: shanacerny
Author: Bon Appétit Test Kitchen
This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of...
Author: Chef John
This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns...
Author: Xoloitzcuintli
This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton...
Author: Lillian Chou
Author: Ruth Cousineau
I love good tacos... They can be chicken, fish, beef, or pork... But I love tacos. When I do ground beef tacos I want the meat to be well seasoned, and taste like heaven. And this is exactly what this...
Author: Andy Anderson !
Author: Gianni Scappin
Want to become 1,000 percent more efficient in the kitchen? Take a cue from restaurant chefs and set up all of your mise en place-that would be your ingredients, sliced and measured out-before you start...
Author: Andy Baraghani
Author: insanelygood