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cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
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A little bit fancy, a little bit... cheeseburger.
www.allrecipes.com
Tangy homemade teriyaki sauce perfectly complements rich ribeye steaks. Colorful vegetable fried rice makes a wonderful accompaniment.
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Meatloaf with crushed tortilla chips, green chile peppers, and chili powder is a Mexican-inspired version of the traditional meatloaf recipe.
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This savory beef and pork meatloaf has a sweet barbecue sauce topping. It's grilled right on the grates, with no pan, for a smoky flavor--but of course you can also bake it in the oven.
www.chowhound.com
Pour an easy and flavorful mushroom gravy recipe over your next meatloaf. Using cremini mushrooms, Marsala wine, beef broth, and heavy cream, Chowhound's recipe...
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Get Taco Chili Recipe from Food Network
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Get Jamaican Pepper Pot Soup Recipe from Food Network
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Get Better Butter Burger Recipe from Food Network
www.chowhound.com
This is a really easy dish that goes well with rice or some cous cous. All you need to do is prep in the morning and stash it all in the fridge, go to work, come...
www.allrecipes.com
This recipe is an interesting take on traditional fried chicken, marinated in eggnog and breaded in a savory spiced panko.