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You searched for: Beef

Paella Arancini

To learn more, read "Free Ballin'" in our National edition. 

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Chinese Sausage Arancini

To learn more, read "Free Ballin'" in our National edition. 

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Carbonara Arancini

To learn more, read "Free Ballin'" in our National edition. 

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Shabu Shabu

To learn more, read "One Pot Party Solution" in our National edition.

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Australian Meat Pie

To learn more, read "Sunday Funday" in our National edition.

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Pappardelle al Ragù

To learn more, read "Rebel Yell" in our National edition.

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Traditional Soft Pretzels

To learn more, read "Bavarian Dream" in our National edition. 

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Prime Rib

To learn more, read "Stand and Deliver" in our National edition.

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Dirty Rice

To learn more, read In the Kitchen With: Isaac Toups in our National edition.

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Beef, Barley and Bone Soup

To learn more, read "Barley There" in our National edition. 

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Port of SF

To learn more about this recipe, read the related story, "Shim, Shim, Sherry." 

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Beer-Battered Apple Fritters

To learn more, read "What to Eat Now: Apples" in our National edition. 

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Caramel Popcorn

Forget beer nuts: Even the bar snacks at Chicago's Yusho are exciting. Sous chef Anndria Jones, a Texas native who moved to the city after culinary school, shared her reci...

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Brown-Butter Apple Tart

When Mika Paredes moved to Portland, Oregon, 10 years ago, Beast chef-owner Naomi Pomeroy was one of the first people she met; the two worked together at Pomeroy's former restaurant, More »

Oysters, Pickled Beets, Herb Oil

To learn more, read "Shucking Awesome" in our National edition.

 

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Vidalia Onion Rings with Beer Mustard

To learn more about this recipe, click the following link to read the related story, "Blais of Glory," in Tasting Table's National edition.

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Shaking Beef

To learn more about this recipe, read the related story, "Steak and Shake," in Tasting Table's National edition. 

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Michelada

To learn more about this recipe, click here to read the related story, "Hot Topic," in Tasting Table's National edition. 

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Provençal Turkey Kebabs with Grilled Lemon

Turkey usually appears on the grill in burger form. Our Test Kitchen tapped the versatile bird--instead of cubes of chicken or beef--for an unexpected spin on a favorite summertime staple: grilled kebabs. A Provençal-inspired spice rub, he...

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Steak Quesadillas with Guasacaca Sauce

Pricey beef tenderloin might not be the first protein you think of when it comes to bulking up a cheese quesadilla. After all, this cut is most often reserved for filet mignon or More »

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Icy Lemon-Limeade with Strawberries

Chris Hanmer is best known for being the youngest-ever contestant to win the World Pastry Team Championship, as ...

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Mr. Hoopdriver

To learn more about this recipe, read the related story, "Summer of Beers," in Tasting Table's Miami edition. 

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Carrot Tartare

Erick Harcey, the chef at Parka in Minneapolis, Minnesota, says that 60 percent of the dishes served at the restaurant land in diners’ comfort zone. The other 40 percent--w...

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Roman Michelada

To learn more about this recipe, read the related story, "Secret Drinking," in Tasting Table's San Francisco edition. 

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Frito Pie with Smoked Salmorejo

To learn more about this recipe, read the related story, "Snack Attack," in our National edition. 

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Monkfish Schnitzel With Celery Root-Kohlrabi Slaw

With its sweet and succulent flavor, monkfish, which has long been known as a stand-in for lobster, mimics the crustacean’s richness while while being much easier to prepare. At More »

Chocolate, Orange and Beet Brownies

To learn more about this recipe, read the related story, "Beets Me".

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Spicy Stir-Fried Pork

In our early cooking days, a stir-fry meant overcooking whatever meat and vegetables we had on hand in a liberal dousing of soy sauce. Our Test Kitchen takes a more nuanced approach to the quick dish, marinating lean pork-cutlet slices in fresh...

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Pickled Egg Salad on Toast

Protein-packed and mayonnaise-coated “salad” sandwiches--think chicken salad or More »

Bacon-Boosted Patty Melt

Long before hamburgers were tricked out with More »

Mille-Crêpe Tiramisu Birthday Cake

This story is part of our Best Pastry Chefs of 2013 feature.

There's a good chance you've tasted a dessert influenced by Francisc...

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Mom's Meatloaf

Vitaly Paley's third restaurant in his Portland, Oregon, lineup, Portland Penny Diner, pays homage to the vendors and lunch wagons that filled that city's...

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Roast Chicken with Rosemary-Garlic Pan Sauce

"I know it sounds boring," apologizes Michael Petres, executive chef at St. Louis' Brasserie by Niche, "but I eat roast chicken a couple of times a week."<...

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Irish Onion Soup

James Klucharits has the charming earnestness of someone only a few years out of culinary school. When the sous chef of ABV in New York City talks about his recipe for onion soup, t...

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Sopa de Chaya con Medula de Res

To learn more about this recipe, read the related story, "Beach Buddy," in our National edition. 

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Sloppy Joes

The sloppy Joe has long been a key player in family dinners across the country, so it's apropos that chef Trevor Higgins has served them at many a staff meal. The messy meat sandwich became such a favorite that Higgins moved it to his front-of-...

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Warm Quinoa-Oat Squares with Date Sugar

Hot oatmeal, while tempting during winter months, can only be dressed up so many ways. Hence, we're restyling our cold-weather breakfast routine with these warm grain squares, made with red quinoa, bulgur wheat, rice milk and old-fashioned roll...

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Beer-and-Cheddar Soup

There are football games, and then there is The Football Game. Whether you keep up with the team stats or not, one thing is for certain: If you're headed to a Super Bowl party, More »

Beer Cheese

To learn more about this recipe, read the related story, "What Ales You?" in our National edition. 

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Spicy Brussels Sprouts Salad with Kimchi, Peanuts and Lime

Our captivation with Korean flavors has already been well-documented. Our Test Kitchen took th...

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Mortadella Bolognese with Pistachio Gremolata

A well-made Bolognese sauce is beautiful. Slowly simmered on the stovetop, it has richness from pork, sweetness from alliums and tomatoes, and a meaty backbone from veal, beef and sometimes pancetta. In this version from More »

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Crab Fried Rice (Khaao Pad Bpu)

Piyarat Potha Arreeratn, otherwise known as Chef Bee, brings a taste of Thailand's street food stateside with the newly opened Khong River House in Miami. Chef B...

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Carbonated Pears

To learn more about this recipe, see our related feature, Fizzle Out, in our National edition.

Chef's Notes: The ca...

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Three-Herb and Tofu Lettuce Wraps with Soy-Honey Dipping Sauce

The ideal party appetizer is both flavorful enough to impress in just a few bites, and easy to eat (preferably sans fork). Our Test Kitchen’s three-herb and tofu lettuce wraps satisfy both requirements. Crumbled firm tofu is sautéed ...

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Roasted Cranberry Bars

This is the tenth in our monthlong series, 12 Days of Cookies, featuring classic and inventive recipes from across the country. More »

Slow-Spiced Short Ribs

TT Tip: Instead of marinating the ribs in the fennel-herb spice blend, substitute your favorite spice blend (garam masala, five spice or chili powder all work nicely).

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Latkes with Quince Conserva

These duck fat-fried latkes have been served at Delfina in San Francisco every year during Hanukkah since the Italian restaurant opened, a nod to chef-owner Craig StollR...

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Spiced Tenderloin Roast with Wild Mushrooms

This festive, simple and utterly over-the-top roast tenderloin is one of chef James Petrakis’s indispensable holiday dishes, though he often makes it with venison instead of beef. Petrakis co-owns More »

Brisket with Gravy and Grainy Mustard Hominy

At Ashby Inn, where Nathan Shapiro is the sous chef, the entire kitchen staff numbers three, Shapiro included. The team has found ways to capitalize on their labor, and a p...

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Skirt Steak with Garlic Confit and Broccoli Rabe

Chris Robertson, the sous-chef at New York City's North End Grill, works in a restaurant, but his life sounds a lot like many of ours: a small child, a demand...

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Cranberry-Riesling Compote

Bryan Voltaggio nearly ruined Thanksgiving for hundreds of people. True, he was only 16, but when he slow-cooked dozens of turkeys to the perfect point of unde...

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Spaghetti and Meatballs

At home, Patrick McKee, executive chef at Paley’s Place in Portland, Oregon, works with a different kitchen brigade. His two children, Isabella, 12, and Henry,...

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Pasta with Clams, Bacon and Beer

Empty beer bottles, bacon grease and bowls of spaghetti seem more at home in a frat house than a professional kitchen. Don't tell that to Michael Santoro, the chef and co-owner of More »

Szechuan Green Beans

We’ve been obsessed with Szechuan-style green beans ever since the early days of Betelnut in San Francisco. Well, with a little kitchen creativit...

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Basic Vinaigrette

Cold, hard truth: You can make superb salad dressing at home with practically no effort.

On Tuesday, we shared a recipe for a More »

Romaine Salad with Bee Pollen Vinaigrette

Garett McMahan, the chef de cuisine of New York City’s Perilla restaurant, really wanted an ’85 Cadillac. So at age 14, he took a job washing dishes at a restau...

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Spicy Kale with Fried Grapes and Frizzled Red Onions

TT Tip: Lacinato kale has long and slender leaves and is usually more tender than its cousin curly kale. Other braising greens such as Swiss chard, beet greens or mustard greens are great substitutes.

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Grilled Coca Cola-Braised Beef Tongue

We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled...

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Korean Pancakes with Coca-Cola Braised Tongue, Pickled Jalapeños and Scallion Salad in Soy-Ginger Vinaigrette

We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled Jalapeños & Scallion Salad in a Soy-Ginger Vinaigrette.

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Raw Beet Slaw with Fennel, Tart Apple and Parsley

To learn more about this recipe, read the related story, "The Big Dig"

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Roasted Beets with Creamy Goat Cheese and Herbs

This month, we’ve been purposely avoiding the stove. But with autumn rapidly app...

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Basic Gazpacho

Gazpacho is the soup for cooks who hate recipes.

The cold Spanish classic, traditionally made with ripe tomatoes, is so adaptable, it boggles the heat-addled mind.

The Base: Juicy tomatoes are an ideal, tried-an...

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Tasting Table's House Burger

To learn more about this recipe, see our related story, Beyond the Beef, in our National edition. 

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Charred-Pepper Steak Sauce

Test Kitchen confession: We're having a torrid affair with steakhouse food. From wedge More »

All-Purpose Summer Spice Rub

Spice blends can be a boon to last-minute cooking, transforming a mundane chicken breast or simple vinaigrette. We have plenty of spice blends in our pantry, but our go-to for summer cooking comes to us from Tasting Table’s executive chef...

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Barbecued Baby Back Ribs

If life had gone differently, Cedric Harden might never have become a chef at all.

Skilled at baseball, he had dreams of playing professionally, dreams that were dashed when a rotator cuff injury sidelined him in his freshman year of co...

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Loaded Fingerling Potatoes

When Kevin Pemoulie, the former chef de cuisine of Momofuku Noodle Bar, left New York City for Jersey City, he did so to open a quiet rest...

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Mussels with Chinese Sausage and Ginger Beer

Don't look for the Richard Blais of yore at his restaurant The Spence. The chef known to reality-television cooking-show viewers as the guy who cooks with a carryall ...

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Korean-Style Short Ribs

In 2005, fresh from a four-year stint in the Army and a yearlong tour in Iraq, Sung Anh took a job as a dishwasher at Los Angeles’ Water Grill. Seven years later, Anh is chef de ...

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Smoked-Meat Hash

To learn more about this recipe, see our related story, Fridge Files: Mile End, in our NYC edition. 

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Beet and Arugula Salad with La Tur Cheese, Squash Blossoms and Honey

Lauren Herman, chef de cuisine at A.O.C. in Los Angeles, California, comes by her love of the farmers’ market honestly. As a born-and-raised Angeleno who has spent the la...

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Wine-and-Sherry-Braised Flat Iron with Cauliflower Purée

To learn more about this recipe, see our related story, TT Plated: Wine, in our National edition. 

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Crispy Black-Eyed Peas

Old Bay seasoning is typically aligned with such seminal East Coast dishes as crab and shrimp boils. However, since moving to Chicago, Zoe Schor has been able to bring a taste of her Mid-Atlantic hometown to her new position at More »

Rhubarb-Beer Jam

To learn more about this recipe, see our related story, The Jar Star Speaks, in our Chicago edition. 

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Mushroom Soup

Mike Ryan, sous chef at Elements restaurant in Princeton, New Jersey, may be a born-and-raised Jersey boy, but he's drawn to Japanese preparations and ingredie...

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Austrian Potato Salad

To learn more about this recipe, see our related story, Proudly Imported, in our Los Angeles edition. 

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Curried Shrimp and Calamari Broodje

Eating while standing is a European thing: The Spanish have tapas, the Italians have cicchetti and the Dutch have broodjes (bro-chess), small sandwiches that are ideal pub grub. Broodjes also happen to be the specialt...

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Farro Salad

Farro Salad from Erica Lin, Campanile, Los Angeles

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Roasted Beets and Strawberries with Yogurt and Watercress

It says a lot when a restaurant keeps a dish on its menu. The marinated beet salad at Philadelphia's Farm and Fisherman has been a fixture since the re...

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Bittersweet Shandy

This recipe was originally published as part of a menu in More »

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Escarole, Apple and Raw Golden-Beet Salad

Spring, hear this: Your arrival is welcome but we're holding onto our favorite More »

Beet Cake with Goat's-Milk Ice Cream

To learn more about this recipe, see our related feature, Best Pastry Chefs 2012.

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Banana Cream Puffs

To learn more about this recipe, see our related feature, Best Pastry Chefs 2012, in our National edition. 

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Cabbage Casserole

Justin Simoneaux knows to leave well enough alone. The Louisiana native, who grew up eating his mom's cabbage casserole at family holidays, replicates her flavor-packed dish at More »

Fried Onion Petals

To learn more about this recipe, see our related story, Lettuce Be, in our National edition. 

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Beef Meatballs

Most meatball recipes rely on a panade made of milk, eggs and breadcrumbs to bind the meat and keep it moist. At the new Area Four in Cambridge, Massachusetts, Mi...

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Pork Meatloaf

Many have tried to improve traditional meatloaf with fancy mix-ins and showy techniques. But at Marc Taft's new American restaurant Chicken and the Egg in ...

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Prime Rib

TT Test Kitchen Tip: Increase the extravagance in this showstopping main dish by stirring in thinly shaved black truffles with the reserved porcini mushrooms for an earthy, distinctive flavor profile.

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Brioche

To learn more about this recipe, see our related story, Tasteful Tribute, in our Washington, D.C. edition. 

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Leek and Pancetta Risotto with Fried Egg

Cindy Pawlcyn, the owner of Napa Valley's new Brassica calls her executive chef, Darren McRonald, "the best risotto chef in the United States." We might question ...

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Braised Short Ribs

Louisiana chef John Besh is known for his acclaimed restaurants. But when it comes to home cooking, he ensures his family is fed as well as his customers. Hearty short ribs is one of the few dishes in his new cookbook, More »

Cheese and Prosciutto Straws

This recipe was originally published as part of a menu in Tasting T...

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Baklava

To learn more about this recipe, see our related story, Cookie Monster, in our National edition. 

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Falling for You

Since March 2010, we've been sending you reliable and delicious recipes from the country's best chefs.

Now you can cook your way through autumn with our brand-new cookbook, More »

Lamb Chili with Chickpeas and Raita

To learn more about this recipe, see our related story, Road Log, in our National edition. 

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Jerusalem Artichokes with Ketchup

You may not expect a chef to champion ketchup and pretzel salt. But the two ingredients were key in getting Montreal chef Frédéric Morin to eat his vegetables. Well, one vegetable in particular: Jerusalem artichokes. Morin, a co-autho...

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Acorn Squash Farro Risotto

This recipe was originally published as part of a menu in More »

Fennel Kraut

To learn more about this recipe, see our related story, Vegetables, Beer and Music, in our L.A. edition.

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Braised Lamb Neck with Squash-Seed Risotto

Make Braised Lamb Neck with Squash-Seed Risotto from Sean Brock, Husk, Charleston, South Carolina.

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Orange Bitters

To learn more about this recipe, see our related story, "Base Materials".

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Stout Beer Mustard

Mustard is a craftier condiment than it gets credit for. When David LeFevre, the chef and owner of L.A.'s new M.B. Post, decided to make mustards in-house his first taste was...

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Apricot Shandy

This recipe was originally published as part of a menu in More »

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Skirt Steak with Hazelnut Romesco

There's a special place in our hearts for condiments, as evidenced by the jars of jams, spreads and pickles that crowd our refrigerator. So when chef Drew Belline of the just-opened More »

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Forbidden Rice Pudding

In our kitchen, this purple-hued rice pudding is forbidden in name alone. Kierin Baldwin, the pastry chef at New York City's The Dutch, infuses coconut milk into grains of ...

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Japanese Burgers with Wasabi Ketchup

To learn more about this recipe, see our related story, Sear Sucker, in our National edition.&...

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Chocolate Mousse

Chocolate Mousse, adapted from Jody Williams

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Chocolate Mousse

To learn more about this recipe, see our related story, Wild Mousse Chase, in our Tasting Table NYC ...

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Smoked Whitefish Sandwich with Curry Aioli and Raisin Chutney

Loyal followers of the boundary-pushing Chicago chef Graham Elliot have been eagerly anticipating his new counter-service sandwich shop, More »

Marinated Goat Cheese

The masterminds behind Portland, Oregon, restaurants like Grüner and More »

Turnip and Rutabaga Gratin

Miller Union's chef Steven Satterfield is known for his harvest-driven menus and for elevating low-country favorites to match his sophisticated cooking style. B...

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Mama Fresina's Lasagna

Mama Fresina's Lasagna adapted from One Big Table by Molly O'Neill

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Mortadella and Prosciutto Polpettine

Michael White--the chef behind New York's acclaimed Marea restaurant--has dialed down the fine-dining frippery at his new Osteria Morini, which celebrates the fo...

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Maple-Parsnip Cake

Chef Michel Richard is rightfully renowned for Citronelle, his Washington D.C. restaurant, where the refined (and often whimsical) French food has made him one of the country's top toques. The chef also possesses the uncanny gift for translatin...

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Salted-Caramel Budino

Chef Marcie Turney and partner Valerie Safran have been fixtures of Philadelphia's restaurant scene for years, but their new spot, Barbuzzo, is their finest to dat...

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Spiced Zucchini Bread

At Minneapolis's Haute Dish restaurant, chef Landon Schoenefeld has been cooking up a culture clash. Sacrosanct American favorites like pork 'n' beans and tater tots ha...

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Lamb Meatball Sandwiches with Saffron Sofrito

When Traci Des Jardins opened Public House at San Francisco's AT&T Park, sports fans lined up to watch games on the big screen and More »

Country-Style Pork Ribs with Jalapeño Pesto

When Bryan Caswell opened Houston's Stella Sola restaurant last fall, few knew what to expect from a menu that combined Italian cuisine with Texas traditions. B...

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Steamed Eggs Nestled in a Bed of Greens

Steamed Eggs Nestled in a Bed of Greens

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Sugar Egg Puffs

Sugar Egg Puffs

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The Pomzerger

The Pomzerger

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Sauerkraut and Short Rib Soup

Sauerkraut and Short Rib Soup

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Corn Cappelletti

Since opening San Francisco's Flour + Water restaurant, chef Thomas McNaughton has been justly lauded by diners for his wood-fired Neapolitan-style pizzas. But his c...

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Cold Avocado and Cucumber Soup

Working from their kitchen-studio in Lambertville, N.J., Christopher Hirsheimer and Melissa Hamilton have been quietly innovating food publis...

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Pickled Hops

Pickled Hops 

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The Hoptail With No Name

Tasting Table DC: The Hoptail with No Name

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Peppercorn-Crusted Marlin with Mashed Potatoes

Peppercorn-Crusted Marlin with Mashed Potatoes

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Sautéed Pea Pods with Soy-Chile Aioli

Even before she clinched the title of Top Chef on the Bravo reality show, viewers were enchanted by Stephanie Izard's culinary charms. So it makes sense that t...

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Creamy Three-Cheese Polenta

Creamy Three-Cheese Polenta Recipe from the Tasting Table Test Kitchen

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Whole Butterflied Chicken

Some cooks think that violating a chicken with a beer can is the best route to a juicy bird. Not so for chef Adam Perry Lang, whose new book, More »

Curried Radish Fritters with Cucumber Raita

At his eponymous restaurant Paley's Place in Portland, Oregon, chef Vitaly Paley grates black and watermelon radishes to form the base of these curried fritters, which he serves with a radish and cucumber raita.

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Crostini with Zucchini Pesto

Over the past decade, chef Ken Oringer has enlivened the Boston dining scene with his stable of restaurants. His latest, Coppa, puts an Italian imprint on the small-plates...

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Beet-Cured Fluke with Pickled Shallots and Herbed Yogurt

After years of marrying California ingredients with classic French technique, the demand for Quinn and Karen Hatfield's food caused them to outgrow their starter space. This spring, they moved More »

Steak Diane

You won't be faulted if you've never heard of Steak Diane. This supper-club standard--famously flambéed with brandy tableside--faded away along with relish trays and tuxedoed waiters. But at More »

Chocolate Chip Cookies

Paris-based pastry chef David Lebovitz wanted to call his new cookbook David's Greatest Hits. His publisher quickly nixed the idea, but that title would...

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Light and Fluffy Buttermilk Pancakes

New York's venerable Blue Ribbon restaurant has been serving up homey food with a sophisticated edge since 1992, but only now have chef-owners-brothers Eric...

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Brussels Sprouts with Brown Butter and Sage

Since Chicago's chic Kith and Kin opened last fall, chef David Carrier has...

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Isabella's Citrus and Beet Salad

At L.A.'s new Forage restaurant, chef Jason Kim has found an ingenious new way to source ...

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Pomegranate-Braised Beef Cheeks with Butternut-Squash Puree

Pomegranate-Braised Beef Cheeks with Butternut-Squash Puree, adapted from Cathy Erway

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Coq au Vin

Coq au Vin, adapted from Michel Richard

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French Onion Soup

French Onion Soup adapted from The Adaptable Feast

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Beef and Ale Stew

Beef and Ale Stew adapted from Jamie's Food Revolution

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Beer Cheese Soup

Beer Cheese Soup, adapted from Michael Carlson

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Stir-Fried Minced Beef with Chiles and Holy Basil

Stir-Fried Minced Beef with Chiles and Holy Basil

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Malo's Michelada

Malo's Michelada

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