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Main
Beef Tenderloin with Pancetta and Hominy Polenta
The simplest and arguably best way to make a fillet. (By Neal Fraser)
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Main
Pork Tenderloin with Salsa Verde
Quick and impressive when paired with a tangy, herby sauce. (By Regan Burns)
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Main
Bacon-Wrapped Pork Tenderloin
The holy trinity of tastiness: pork, bacon, and apples. (By Aida Mollenkamp and Amy Wisniewski)
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Main
Pork Tenderloin with Spicy Apricot Glaze
An elegant take on dorm cooking: only a toaster oven required! (By Audrey Robertson)
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Main
Roasted Beef Tenderloin with Henry Bain Sauce
Indulgent beef tenderloin glazed in a classic Kentucky sauce. (By Kate Ramos)
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Drink
Yellow Bicycle
Yellow for the color, but why it’s named “bicycle” is anyone’s guess. (By Rye Bar)
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Starter
Mongolian Beef Kebabs with Chile Jam
Skewered meat doused in a nicely spicy sauce. (By Richard Crocker, Richard Crocker Catering, San Francisco)
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Main
Skewered Tenderloin of Beef
Skewered Tenderloin of Beef (By Arthur L. Meyer)
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Starter
Classic Steak Tartare
A timeless dish from the legendary Polo Lounge. (By none)
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Starter
Chicken Skewers with Dukkah Crust
Chicken coated in a Middle Eastern spice mix of nuts and herbs. (By Aida Mollenkamp)
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Main
Grilled Pork Tenderloin Cubes with Papaya Relish
Grilled Pork Tenderloin Cubes with Papaya Relish (By Arthur L. Meyer)
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Condiment/Sauce
Jamaican Jerk Seasoning Paste
This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish. (By Grace Parisi)
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Main
Toulouse Sausages
Toulouse Sausages (By Paula Wolfert)
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Main
Pear Pork
Pear and pork team up in this great fall dish. (By Laura Calder)
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Main
Venison Medallions with Gin and Juniper Berries
Venison Medallions with Gin and Juniper Berries (By Arthur L. Meyer)
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