• celeste_8ryupw on March 04, 2026

  This is a standard and a classic on my shelf. Been using it as long as I’ve had it and routinely pull it out to look into less common cuts of meat for recipes and demystification.

Notes about Recipes in this book

• Nogales steak tacos

  • ZippyDog on March 11, 2022

    They key to this recipe is to use sour oranges. They provide a much better flavor than the orange/lime work around.

• Beefsteak florentine

  • kbrooks on June 14, 2024

    I made this with ribeye steaks. Really wonderful with the olive oil and garlic marinade.

• Sautéed filet mignon

  • billcranecos on October 05, 2020

    The balsamic/soy pan sauce has become a new household favorite. This is a repeat recipe in our house.

• Marinated flank steak

  • kbrooks on May 07, 2026

    Very tasty.

• Teriyaki flank steak

  • kbrooks on May 07, 2026

    Definitely teriyaki flavor. We like this.

• Matambre (rolled stuffed flank steak)

  • vwchang on May 18, 2011

    Beautiful and tasty - perfect for company. Saves a lot of time (at least for me) to ask butcher to butterfly steak for you.

• Nancy's chicken-fried steak

  • nadiam1000 on April 18, 2022

    Had some top round steak to use up and decided to make this for brunch. Interesting use of egg whites and cream. I had frozen egg whites but suspect you could also use whole eggs with some milk. In any case the flour mixture is very well seasoned and you do not end up with excessive breading on the steak. Pounding them thin enough was an effort and I used a small cast iron skillet. They were a bit tough so maybe I needed to pound them a bit thinner or use a tenderizing mallet. I fried them in my electric skillet in peanut oil.

• Spanish-style oven-braised steak

  • kbrooks on May 07, 2026

    Delicious way to braise a tougher cut of steak. Ends up tender and flavorful.

• Bacon and cheddar-stuffed burger

  • kbrooks on January 07, 2026

    A winner! Quick and easy. Great blend of flavors. Don't leave out the optional BBQ sauce - it's the perfect final touch.

• Bucci's Italian-American meatballs

  • celeste_8ryupw on February 22, 2026

    Easy and awesome!

• Standing rib roast

  • Evie on December 25, 2024

    pg 178

• Oven-roasted tri-tip

  • kbrooks on May 07, 2026

    Yes! Husband's favorite.

• Mediterranean brisket

  • Philtz on June 15, 2026

    Very favorable and tender.

• California beef stew with Zinfandel and roasted winter vegetables

  • kbrooks on January 07, 2025

    Our go to beef stew recipe. Full of flavor.

• Roasted winter vegetables

  • kbrooks on May 07, 2026

    Very nice side dish and can easily be varied depending on what veggies you have on hand. The balsamic makes all the difference.

• Chili Colorado, the lazy way

  • ellencooks on June 11, 2017

    I didn't have any dried chiles so increases the chile powder a bit. This was fantastic! I did add the optional diced red potatoes and used sone IPA rather than Mexican beer.

• Korean-style oven-browned short ribs

  • rittingerv on January 10, 2025

    Killer taste and very simple. Add some ramen noodles and veggies into the broth after straining and this is a satisfying meal in the middle of winter.

• Herb rub for pork, lamb, or beef

  • anya_sf on July 11, 2021

    I used dried herbs, everything except rosemary (didn't have). I wasn't sure if the salt was table or kosher; I used Diamond kosher and the saltiness seemed just right on brined pork chops. Great flavor.

• Grilled pork chops

  • anya_sf on July 11, 2021

    Excellent method. I grilled 1" bone-in rib chops, brined (just water, salt, and sugar) 3 hours, then coated with the herb rub from this book. Super flavorful.

• Sautéed pork chops with pan sauce

  • EdM on January 19, 2021

    Herb rub (with or without basil) is key. Broth not necessary in pan sauce, but helps. Quality of dish depends mostly on top quality pork, cooking technique and timing.

• Pork braised in port and balsamic vinegar sauce

  • mamacrumbcake on October 23, 2018

    I cannot comment on the method for cooking the pork since I used sous vide for the pork chops. However, the pan sauce is delicious.

• Orange-pineapple salsa

  • kbrooks on May 07, 2026

    Would be better with fresh pineapple. Won't make again.

• Pork tenderloin medallions with fresh tomato and basil sauce over fresh pasta

  • kbrooks on May 07, 2026

    This is really delicious with orange without the pasta. Good over mashed potatoes.

• Thai red or green pork curry

  • katesmom99 on September 06, 2014

    Use a larger can (approx 19 oz) coconut milk. A little more sauce is needed.

  • katesmom99 on September 06, 2014

    Fabulous recipe. Next time use a 19 oz can coconut milk for more sauce.

• Coleslaw

  • kbrooks on May 07, 2026

    Crunchy and tangy.

• Roasted pork tenderloins with blackberry and black currant sauce

  • EdM on July 24, 2019

    Use fresh sage if possible. Flavor of sauce entirely dependent on high quality blackberries (ripe, not sour), and currant jam. Remove from oven when pork reaches 145 at thickest section. Careful - last 10 degrees of temp rise happens in 5 minutes or less.

• Roasted pork tenderloin with rum, maple, and pecan glaze

  • kbrooks on May 07, 2026

    Yummy!

• Tuscan herb-infused roast pork

  • anya_sf on April 30, 2022

    My pork loin weighed only 2 lbs, so I made half the rub and roasted the pork 50 minutes after turning the oven down to 300 F. Flavor was good, although the herbs only seasoned the surface, the pork wasn't "infused" with them. The pork was a teeny bit dry; salting ahead might have helped. The pan sauce was quite salty, but a small amount drizzled on the meat did boost the flavor.

• Garlic-roasted pork loin

  • celeste_8ryupw on February 22, 2026

    Glorious! Don’t skimp on the garlic!

• Barbecued pork sandwich

  • kbrooks on May 07, 2026

    Used leftover roasted pork tenderloin. Served on homemade Beautiful Burger Buns (King Arthur recipe).

• Casserole-roasted pork with 40 cloves of garlic

  • billcranecos on February 28, 2021

    I asked my wife to rate this on a scale of 1 to 10, and she gave it a 12. This is a new household favorite.

• Baked ham- fully cooked or ready to eat

  • kbrooks on May 07, 2026

    Foolproof.

• Black bean, pork, and sausage stew

  • rittingerv on June 19, 2023

    One of those recipes you can play with endlessly. Great flavor. I had an enormous pork hock, and used tasso, andouille, and some leftover pork shoulder to round it out. Rancho Gordo Ayocote Negro beans had the right heft to maintain their shape over a long cooking time.

• Lamb chops with pearl onions and red wine

  • EdM on May 19, 2017

    Intense flavored rub and sauce. (Don't need to add salt to sauce.) Sides suggestion - polenta and salad.

• Lamb shoulder chops with roasted red bell peppers

  • EdM on March 26, 2018

    Sauce works just with chops, without pasta. Doesn't need crème fraiche, which just dulls/dilutes the sauce flavors, which may be desirable for pasta.

• Turkish lamb burgers in pita bread

  • celeste_8ryupw on February 22, 2026

    Love this take on lamb burgers. Tasty and repeatable!

• Roast leg of lamb

  • EdM on June 03, 2017

    Cook on "Roast", not "Bake". Good flavor, but sauce or jus would help as meat dries a bit after a few minutes on serving plate. Don't add potatoes and/or carrots to pan, because their flavor suffers sitting in lamb fat.

• Indian lamb and lentils

  • anya_sf on March 20, 2022

    Hearty comfort food. I added some baby carrots that needed using, and used cilantro instead of mint, which was good, but the brighter flavor of mint would have been even better. The stew needed something at the end to perk up the flavor; some lemon juice and garam masala helped. There is no chile in this, but I'd consider adding some next time, and/or serving this with green chutney.