Bariton Mixtures Updates

Once you soak the skewers and make the coconut-peanut sauce, the rest of this recipe is a breeze.

This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anchovies, which add a nice pungent accent to the rich meat. The roast beef is served with a simple, flavorful red wine sauce.

Nick Nairn says that Scottish beef is some of the best in the world: "Our hardy wee beasts spend most of their time outdoors feeding on grass, and have the minimum amount of human intervention in their rearing." He strongly advises seeking out well-marbled beef for the most tender and succulent stew. Naim serves the stew over Skirlie Potato Cakes, which are a twist on a classic Scottish dish similar to haggis.

Gail Hobbs-Page, who also consults on the raising of the grass-fed livestock at Dave Matthews's Best of What's Around farm, developed this beef stew recipe with chuck in mind, marinating it overnight to tenderize it, simmering it slowly, then adding port, red wine and porcini mushrooms to create a rich, deeply flavored sauce.

In the Food & Wine Test Kitchen, we don’t let a single leftover go to waste. Here we turn leftover roast beef into a Thai beef salad–inspired sandwich, but it would also be delicious with leftover pulled pork, grilled chicken or even seared tofu.

Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead. If you like your soup spicy, substitute hot paprika for some of the sweet paprika here.

Chef Michael Mina loves beef shanks because the marrow in the bones creates the most delicious braising juices.

In a large glass or ceramic baking dish, rub the ribs all over with the sake and granulated sugar. Cover and let stand for 10 to 15 minutes.

Chef Otto Lucà considers this rustic top blade roast, slow-braised in red wine until it's falling-apart tender, the most important main course of classical Piedmontese cuisine. Marinating the roast overnight jump-starts tenderizing and helps season the meat all the way through. Mashed potatoes make an excellent side for this dish, providing a delicious way to mop up the sauce.

Air-fryer salmon yields a perfectly flaky fish fillet with a slightly crispy skin. Play around with the seasonings until you find your favorite combinations.