Beef

The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time.

This Asian-inspired broccoli beef recipe will make you forget all about that takeout menu.

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.

Sip this beefy, faintly sweet, broth as is, or to make it even heartier, simmer diced root vegetables and/or little pastas in it.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.

All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk), or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you can use a granite mortar and pestle.

Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.

Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.

Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy.

Anyone who has made pho will recognize the technique of charring the onions and ginger to add smoky aromatic flavor to this broth, which is exceptional when done with homemade stock, and a brilliant flavor shortcut when using a store-bought stock. We call for ramen noodles, since they’re easy to find, but you can definitely substitute dried or fresh rice noodles if you prefer.