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In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.
4.0
(3.9)
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Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.
4.0
(4.11)
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Smoked salt and herbs add depth and sweet pickled radishes bring some zing to this bison rib eye.
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Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.
4.6
(4.6)
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This corned beef hash is a two-step process, but nothing about it is difficult.
4.0
(3.81)
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This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
5.0
(4.78)
Easy
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This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.
4.0
(4.16)
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4.0
(4)
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If you’re not a lamb person, ground beef will also taste great.
4.0
(3.77)
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Where's the beef? These plant-based recipes treat meat as a condiment, not the main event.
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These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer.
4.0
(3.96)
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3.0
(2.9)
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This steak recipe gets its kick from hoisin sauce.
5.0
(5)
Quick
4.0
(4.2)
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Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.
4.0
(3.86)
Quick
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Topping this modern tartare with groats adds an earthy note, but they’re mostly there for texture. A coarse toasted breadcrumb can be subbed. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.
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For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.
3.0
(2.99)
Easy
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Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.
5.0
(5)
Recipes
Recipes
We would eat pretty much anything topped with mashed potatoes.
4.3
(4.3)
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