Beef and Guinness Pie Choose a well-marbled piece of chuck for this recipe, and resist the urge to trim away […]
Beef Chow Mein (牛肉炒面) “Chow mein” (炒面) means “fried noodles”. This is an authentic recipe is for crispy chow mein, […]
Beef Short Ribs Braised in Red Wine You can prepare the ribs and sauce up to a day ahead, and […]
Braised Lamb Shanks and Barley Risotto This recipe is by Chef Joachim Splichal, and was featured on the PBS show […]
Classic Italian-American Meatballs This is an old-school, standard recipe for meatballs. While I can’t promise they’ll taste exactly like Nonna’s, […]
Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing) This good general-purpose meat mixture we shall refer to as […]
Filet Mignon With Green Peppercorn Cream Sauce This is a great recipe that’s actually relatively simple and fast, that still […]
Mapo Tofu (麻婆豆腐) Mapo tofu is a popular Chinese dish from Sichuan province, allegedly named for the pockmarked (“ma” from […]
Mu Shu Pork(木须肉) This Chinese restaurant classic takes a bit of extra work to make at home, but it is […]
Orange Beef (陈皮牛) Orange beef is another classic Chinese restaurant dish here in the States that doesn’t actually exist in […]
Sausage, Chestnut and Fig Stuffing Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Makes 6 servings. Ingredients: […]
Shuizhu niurou is often translated on menus in Chinese restaurant across the U.S. as “water cooked” or “boiled” beef, which […]
Spicy Eggplant, Pork, and Tofu Stir-fry In this stir-fry pork recipe, a garlicky sauce adds spicy flavor to tofu and […]
Sweet and Sour Pork (咕嚕肉) Normally, I’m not a fan of sweet and sour anything. The sauce in most restaurants […]
Tonkatsu (とんかつ) Deep frying food at home might scare some of you away (since it can be messy) and the […]