beef hanging tender

An instant sensation around the CHOW office.

The simplest and arguably best way to make a fillet.

A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd.

Corning your own beef is easier than you think.

Browned, buttery turnips get a boost of flavor from a sweet poppy seed vinaigrette.

An easy belly-warmer.

Melt-in-your-mouth meat.

Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce.

This light, sweet dessert is known as “pillow cake” here at CHOW.

Rich, tender ribs complemented by a fresh, slightly bitter salad.

An intensely rich broth comes from slowly simmering oxtails with red wine.

A rub of cayenne pepper, paprika, and garlic gives traditional roast a spicy kick.

The TV dinner classic made from scratch, with savory beef and a red wine–mushroom sauce.

An easy, versatile marinade for chicken, lamb, and fish.