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Primary Ingredient "Beef"

Chili Mac - 04/08/2010

From Cook's Country Best Potluck Recipes by the Editors at America's Test Kitchen.

Corning Your Own Beef - 03/11/2010

How to corn your own brisket of beef and cook it -- without cabbage.

Marinated Flank Steak With Arugula Salad - 02/18/2010

Flank steak becomes tender when marinated and then sliced on the bias. This one is broiled and served on a lemony arugula salad.

Sliced Steak Salad - 02/04/2010

Slices of seared steak tossed with crispy romaine lettuce and a bright balsamic vinaigrette.

Steak - 01/21/2010

The basics of buying steak.

How to Buy a Steak - 01/21/2010

He's been a New York City butcher for more than 30 years. Known to all as simply Schatzie, he talked with us about the king of meats -- steak.

Veal Roast - 12/10/2009

A simple way to cook a perfect piece of veal. Make it the centerpiece of a special dinner.

Cheesy Stuffed Meatballs - 09/24/2009

From Ciao Italia Five-Ingredient Favorites by Mary Ann Esposito.

Steak Tacos - 03/19/2009

From Best Skillet Recipes, from the Editors of Cook's Illustrated.

"Our Best Pot Roast With Roots" - 02/12/2009

A classic, old-fashioned pot roast from Beth Hensperger and Julie Kaufmann's excellent cookbook, Not Your Mother's Slow Cooker Cookbook.

New York's Best Butchers - 11/17/2008

Where to buy a holiday turkey, roasts, game and meats for both special meals and every day.

What To Know When Buying Meat - 10/22/2008

Jacob Dickson of Dickson's Farmstand Meats gives us a primer on buying beef, lamb and pork.

Braised Veal Breast - 10/09/2008

A value-priced cut of veal is slowly braised with stock and aromatic vegetables to become tender and full-flavored.

Classic Meatloaf - 02/21/2008

A traditional approach to one of the most loved home cooked meals. A twist is an optional New Orleans BBQ sauce for the glaze.

What's Fabulous: Hardwick Beef - 11/24/2007

100% grass-fed beef from small farmers across the Northeast, now available in a select number of New York markets.

Braised Short Ribs - 11/24/2007

A classic slow braise of beef short ribs, carrots, celery, onions, wine and stock produces a classic and rich winter meal. Perfect with mashed potatoes.

Touching For Doneness - 06/21/2007

We can use our hands to learn if a steak or chop is perfectly cooked. Here's how.

Stuffed Cabbage - 04/23/2007

Humble they may be, but these ambrosial pockets of ground beef and rice transcend their impoverished Eastern European origins. A recipe by Steve Olderman, a City Cook contributing writer.

Cooking Skirt and Hanger Steaks - 03/19/2007

Skirt and hanger steaks are sometimes overlooked by city cooks because they're often put into the grilling category by food magazines and cookbooks. In fact they are inexpensive, have lots of flavor, and cook quickly on top of the stove.

Failsafe Cooking: Roasting Meats - 02/01/2007

Afraid of ruining a roast or any other piece of meat? That was me for years -- for good reason. I almost always overcooked them -- until I discovered the answer: use an instant thermometer and know the perfect temp for each type of meat.