Bariton Mixtures Updates

Frito Pie is a glorious mess of corn chips, chili, cheese and other toppings piled together — often right in the chip bag — for a satisfying meal.

Dress up store-bought barbecue sauce with extra brown sugar and apple cider vinegar for these smoky, tangy beans.

When you bring sweet and tangy cowboy beans to share, you'll be the hit of the barbecue!

It is easy to learn how to cook short ribs in a slow cooker. The slow-cooker short ribs become so tender that you can cut the meat with a fork! The beef short ribs cook in a rich braising liquid that doubles as a gravy when it comes time to serve.

In this recipe, glazing beef with Cognac gives it a rich flavor and seals in juices

involves cooking potatoes in beef fat (and French fry connoisseurs swear by its superior flavor). A blend of paprika, chili powder, and vinegar coats every crackly crevice of the fingerling potatoes here. You can ask your butcher for the beef fat trimmings of prime cuts like ribs and brisket.

This classic beef lasagna is a hearty meal perfect for a Sunday supper.

For this killer make-ahead party dish, expert butcher Rob Levitt of The Butcher & Larder in Chicago braises a large bone-in beef shank—a tough, wintry cut—until it's fork-tender. Levitt finishes the meat on the grill for an extra layer of smoky flavor.

To make this tender beef roast, brothers Nakul and Arjun Mahendro—restaurateurs who, along with their parents, run Badmaash, a modern Indian concept with two locations in Los Angeles—start with a center-cut strip roast, which they spread with peppercorns, salt, mustard, and rosemary leaves. An overnight chill seasons and tenderizes the meat and also dries the outside of the roast nicely, helping to create a crispy crust after roasting. It's a perfect centerpiece for a Sunday dinner.

Laab—ground beef seasoned with chiles, lime juice, fish sauce, and mint—is a traditional Thai meat salad eaten warm or at room temperature. We've added thin noodles to turn it into a pasta salad, but you can always eat the meat mixture by itself; just cut down on the fish sauce, or the beef may be too salty.