There’s a steak and potato salad recipe that is possibly my favorite potato salad. It is dressed in a cilantro chimichurri dressing and mixed with crispy grilled kale. I took these flavors and made a warm version, keeping that bright chimichurri flavor in the cilantro...

One of my favorite Chinese dishes is Mongolian Beef. I love the addition of broccoli, which gives this a freshness that cuts through the sweet sauce. The slices of beef are thin in this dish, so it cooks up quickly. You could throw this in your cooker after lunch and...

As I described earlier, I spent a year and a half in Austria as a representative for my church. We frequently ate in church members’ homes, and that was always a treat. One elderly woman invited us over often. She used to be “Austria’s queen yodeler” back in the 1940s...

Good news: You don’t need flour, butter, or a container of sour cream to make a delicious beef stroganoff. The gravy that coats the tender beef and mushrooms gets its umami flavor and velvety texture from a handful of clean ingredients, including coconut cream—an...

I love using cocoa and chili together—especially on beef, which can handle bold flavors. If you find certain cuts of beef (like tri-tip) too expensive, consider buying your beef from a grass-fed ranch as part of a beef share. It’s more expensive all at once, but by...

Our family used to have Baja-style breaded and fried fish tacos for Christmas dinner—an odd choice, but we had sentimental reasons. This tradition lasted until our kids decided they didn’t like fish tacos very much. I’m grateful for this, because although my husband...

I like to pulverize dried mushrooms in a blender or food processor and add them to spice blends, like the rub for this pot roast. I even added some to the gravy, which made it much richer and more flavorful! Don’t be nervous about the amount of garlic in this recipe;...

Is it just me or is a Sunday pot roast the most classic slow-cooker recipe of all time? This one comes together so quickly you could make it any day of the week. Prep time 15 minutesServes 6 3- to 4-pound (1.4 to 1.8 kg) beef roastSea saltBlack pepper2 tablespoons (30...

My parents make some pretty mean steaks. My mom always preps the marinade and my dad presides over the grill. I loved the flavor of the meat as a kid, but if there was any resistance at all when I chewed, out it came. Chewy meat wasn’t my thing.My sweet dad, though,...

One of the reasons I love beef is that its earthy taste can stand up to loud, bold flavors. Braising a pot roast with sweet-tart pomegranate juice and an exotic spice blend for hours will make your kitchen—and entire house—smell like a Moroccan spice market. Prep time...