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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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"Carbonnade à La Flamande" Short Ribs

(Bon Appétit, May, 2010)

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7-Layer Sliders

(Every Day with Rachael Ray, September, 2008)

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A Better Burger

(Every Day with Rachael Ray, June, 2010)

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Asian Beef With Basil

(Food & Wine, April, 2012)

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Ba Bay Pho Bo

(Washington Post, January, 2011)

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Beef and Barley Soup

(Martha Stewart Living, October, 2011)

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Beef Bulgogi

(Martha Stewart Living, June, 2012)

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Beef Daube With Shallots and Dried Porcini

(Sunset, March, 2011)

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Beef Rendang

(Food & Wine, April, 2012)

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Beef Rendang

(Fine Cooking, April/May, 2012)

Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread. Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water after adding the toasted coconut at the end.View a slideshow to learn more about the ingredients that make this rendang incredibly aromatic.  
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Beef Stir-Fry With Fresh and Pickled Ginger

(Food & Wine, December, 2010)

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Beef-Broccoli Stir-Fry

(Cooking Light, March, 2011)

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Beer-Braised Brisket

(Cooking Light, October, 2011)

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Brazilian Grilled Steak Salad

(Sunset, June, 2011)

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Brodo (Beef Broth With Tortellini and Parmesan)

(Saveur, March, 2012)

Brodo (Beef Broth with Tortellini and Parmesan)
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Burgers With Blue Cheese Mayo and Sherry Vidalia Onions

(Cooking Light, June, 2011)

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Cabernet Short Ribs With Parmesan Polenta

(Cooking Light, October, 2011)

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Chile-Spiced Skirt Steak Tacos

(Food & Wine, May, 2010)

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Chimichurri Grilled Steak Salad

(EatingWell, May/June, 2012)

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Classic Pot Roast With Mushroom and Prune Gravy

(Cooks Illustrated, November/December, 2010)

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Cold Beef Noodle Salad

(Cooking Light, July, 2011)

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Korean Rice Bowl With Steak, Asparagus, And Fried Egg

(Bon Appétit, April, 2010)

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Comments:

On April 24, 2010, 8:25 pm Lenora said:

Easy and great! Be sure to add kim chee


Seared Rib-Eye Cutlets with Romesco Sauce and Wilted Spinach with Olives

(Fine Cooking, October/November, 2010)

Roasted red peppers and crushed red pepper flakes add sweet heat to the classic Spanish romesco sauce in this recipe. Jarred roasted peppers work perfectly, but feel free to roast your own.
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Slow Cooker Beef Pot Roast with Gremolata

(Cooking Light, October, 2006)

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Slow-Cooker Beef-and-Bean Burritos

(Cooking Light, January, 1997)

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