Tex-Mex Sloppy Joe Cobbler

Fancy enough for your Super Bowl party, easy enough for weeknight dinner

Seasoned, saucy, and tomato-fueled, Sloppy Joes are ground beef fun on a bun.

But we like to play with our food, so we couldn’t resist a few tweaks. The result is a Tex-Mex casserole version that adds spicy flavor and a presentation twist.  

Kids will love these. But maybe have Margaritas on hand for the grownups in the room.

Mexican-Spiced Braised Short Ribs

Hearty and flavorful, this dish will warm up autumn

Chillier weather is headed our way. So we’re pulling out the braising pot – which is dusty after not being used all summer.

Braised beef short ribs are a fave around here. And we love Mexican-style dishes, so adding chilies is a natural.

We think you’ll love these short ribs. Serve them to guests, and they’ll love you too.

Steak with Mushroom and Wine Sauce

Make this tasty sauce ahead of time, then finish it right before serving

Need a special dinner for Valentine’s Day? We’ve got it: Succulent steak served with a rich mushroom and wine sauce.

This elegant meal is actually easy and straightforward to prepare. That means less time in the kitchen and more time at the table.

With your own special valentine.

Italian Braised Short Ribs

Richly flavored comfort food that’s easy to make ahead

Ready for some fall fare? This deep-flavored dish will take the chill off.

Long, slow cooking tenderizes short ribs and extracts maximum flavor from them. And this dish is best if you make it a day or so ahead of time, then reheat it right before serving. That makes it perfect for company.

So get those dinner invitations ready. No engraving required.

Deconstructed Fajitas with Grits

Fajita flavor taken to the next level

Don’t you hate it when your taco falls apart? Just as you’re ready to take a juicy bite, fajita strips and onions land on your lap.

Fortunately, we’ve found a better way. We disassembled this dish and substituted a bed of cheesy, spicy grits for tortilla wraps. Our version of fajitas is easier to make — and even tastier than the original. Not to mention better looking than a lap full of grease.

Take that, gravity.

Guinness Beef Stew

Meaty goodness with an Irish twist

On St. Patrick’s Day we’re all Irish – and we want to celebrate. So how about some hearty Guinness Beef Stew?

It’s a great dish for entertaining. Because you braise the beef slowly, most of the prep work will be done hours before you need to serve. You can even make this dish a day ahead, then reheat it – the flavor will only get better.

In fact, it will have more flavor than you can shake a shillelagh at.

Stroganoff-Style Leftover Beef

Classic flavor with roast or braised beef

Cooler temperatures are on the way in our part of the world. Cue Beef Stroganoff – it’s a hearty comfort dish that always tastes best in cold weather.

And you don’t even need to cook the meat, because you already have some leftovers on hand, right?

You can make the dish ahead of time, too. Just reheat it when you’re ready to serve for a no-fuss dinner-party treat.

Gives you a warm fuzzy feeling, doesn’t it?

Wine-Braised Beef Short Ribs

Served over mashed potatoes, comfort food at its finest

Spring may be coming, but it’s still plenty chilly in our part of the world. So we’re not putting away our braising pot just yet. And what better than braised beef short ribs to chase away the last days of winter?

After a few hours luxuriating in a rich wine sauce over low heat, the meat becomes soft, yet retains its toothsome character. And the rich flavor is succulent beyond belief.

Best of all, this dish tastes better cooked a day or two ahead, then reheated. So it makes perfect party food.

It’s so good your guests will applaud. Or even better, request seconds.

Moroccan Beef Tagine

Carrots, peas, and cauliflower liven up this classic

Think beef stew is boring? Meet Moroccan Beef Tagine.

It has cinnamon, cumin, paprika, cayenne – and they all come out to play. They give this dish savor unlike any other beef braise you’ve had. And we pump ours up even more with frisky veggies.

Prepare to wow your guests.

Slow Cooker Homestyle Chili

Easy—and just like mom used to make

There’s nothing like tucking into a big bowl of chili. It’s the best way we know to tame the winter cold.

And with football playoffs here, you can eat it while watching the game. Plus, this easy dish is a crowd pleaser, so it’s ideal for a Super Bowl party.

Speaking of easy, chili might be the best slow cooker dish ever. You just need to do some quick prep work, then let the cooker do its magic. Unattended. The chili will be ready when you are—no last-minute timing required.

So it’s perfect for entertaining. Or Saturday night supper after all those weekend chores.

Wine-Braised Beef Pot Roast

Easy and classic French-style cooking (that’s also down home)

When we entertain, we often like to serve a big honking hunk of meat. Preferably something that’s full of flavor, easy to prepare—and can be made ahead of time.

Like pot roast.

Doesn’t sound fancy enough for company? Then just call it braised beef. And cook it with wine, the way the French do. All of a sudden we’re talking gourmet fare (and the perfect complement to a bottle of dry red wine).

Just make sure to prepare a big batch. Because your guests will be begging for seconds.

Tex-Mex Shredded-Beef Enchiladas

Red chile sauce and melted cheese liven up this classic dish

Enchiladas are a favorite with us. And their variety is endless.

We’re especially partial to Tex-Mex enchiladas: Corn tortillas wrapped around a savory filling, then covered in chile sauce and baked (usually with a thick coating of melted cheese). Yummo!

And when the filling is shredded beef, they’re pretty much irresistible.

Shredded-Beef Soft Tacos

Chilies spice up this easy-to-make Mexican dish

We can’t say no to tacos. Who can resist their luscious combination of corn tortillas, spicy chilies, savory meat, and cheese?

In the US, most people seem to favor ground beef for taco filling. But we prefer to use Mexican-style braised beef that’s been shredded. The flavor is deeper, plus the shredded meat has a more interesting texture.

And what about the tortillas? Well, we love the crispy Hard-Shelled Tacos that are a tradition in many Tex-Mex restaurants. But given a choice, we’ll take soft tacos any day of the week.

With soft tortillas, you don’t have to worry about the taco shell shattering when you take your first bite (there’s nothing messier than a taco that disintegrates in your hands). More important, when making soft tacos, you can use your own Homemade Tortillas. Freshly baked tortillas are amazing, and we grab any opportunity to use them.

So soft tacos give you wonderful flavor and loads of zip in an easy-to-eat package. Don’t you love the taste of Mexico?

BBQ Beef Brisket Chili

Beer and barbecue sauce add zip to this cold weather pleaser

Using up leftover BBQ Beef Brisket generally isn’t a problem. Still, a brisket yields a lot more meat than most of us can eat at one meal.

You could make a sandwich (or two) the next day, of course. But how about trying something different? When the weather is cold (as it currently is throughout most of the US), nothing warms you up better than a bowl of chili. So why not use your leftover barbecue brisket to make chili—complete with sauce. It’s like barbecue in a bowl.

And speaking of bowls, if you haven’t already planned the menu for your Super Bowl festivities, this would be a great dish to serve. You can easily prepare it ahead of time and then reheat it on game day.

Plus, it’s a dish that will be new to many of your guests. And since both teams in this year’s Super Bowl have been there before, it’s nice to see at least something new, right?

Oven Slow-Cooked BBQ Beef Brisket

Outdoor flavor cooked indoors

BBQ beef brisket cooked over a slow, smoky fire? Nothing better. But when the weather is cold—as it currently is throughout much of the US—most of us don’t venture outside to tend a smoker or grill.

We’re happy to turn on the oven, though. Which is handy, because brisket “barbecued” in the oven can have flavor that’s almost as good as the outdoor kind. It even takes a bit less time to make. And it requires very little attention from the cook.

That gives you more time to enjoy other things—like chatting with your guests at the annual Super Bowl party. This year, maybe you’ll even get to see the whole game.

Texas-Style Chili con Carne

Warm up with a meat-based classic

With autumnal equinox receding in the rear-view mirror here in the Northern Hemisphere, we’re entering a period of chilly (not to mention gloomy and rainy) weather. Which is good news, in a way. Because chilly season means chili season.

During the cooler months, we have chili frequently—at least once a week. And although we make chili using all sorts of ingredients (including a mean vegetarian Sweet Potato Chili with Black Beans), there’s something special about a chili that’s heavy on the meat.

And when it comes to meatiness, nothing beats Texas chili. It typically contains loads of meat and chilies—and not much else. Just the thing to take the chill off.

Italian Meat Sauce for Pasta

Brighten up your pasta with this zesty tomato sauce

Autumn is here in the Northern Hemisphere, and that means shorter days and cooler evenings. Time for comfort food, wouldn’t you say?

Fortunately, nothing is more comforting than a big plateful of pasta smothered in a rich tomato-based meat sauce. It’s a dish that kids and adults both like, and never tire of. Plus it’s fun to make.

With Columbus Day coming up in the US next Monday (October 13), we think it’s time to celebrate all things Italian. And what better way to do that than to cook up a big potful of meat sauce for pasta? Mamma mia, it’s good!

Meat and Potatoes Chili

Winter comfort food 

Need some down-home cooking to combat the cold weather we’re having throughout much of the US? Well, there’s nothing better than good old meat and potatoes.

We could just fill our plates with a slab of beef and a mound of spuds. But why not go for something with more flavor? Like this chunky Meat and Potatoes Chili. It has all the savor of traditional meat and potatoes, with the zing of chili. Win win.

And speaking of winning, if you haven’t already planned your eats for the Super Bowl festivities, this would be a great dish to prepare. You can cook it a day ahead, then reheat it—so you won’t miss a minute of the game. That’s a touchdown in my book.

Moroccan Kefta and Tomato Tagine

Spicy meatball stew

Tagines are a great favorite in Morocco. These flavorful, stew-like dishes can be made from almost any meat, fish, or vegetable you can think of.

Our recipe features kefta, a ground meat that’s flavored with aromatics (like onion) and spices (like cumin). Think of it as hamburger on steroids. We form the kefta into little meatballs, then cook them in a savory tomato sauce that’s spiced with fragrant cinnamon and other goodies.

Your guests will lap it up. And best of all, you’ll sound really cool when you say “tah-zheen.”

Hungarian Beef Paprika Stew

This Authentic Pörkölt is What Most People Call “Goulash”

Everybody has heard of goulash, right?  You know — that hearty meat stew with a thick, rich gravy spiced with paprika and caraway seeds.  And a flavor that goes on until next week.

Well, guess what?  That stew is actually called pörkölt (pronounced pur-kult).  Goulash (gulyás), although made from similar ingredients, is a soup.  No thick gravy in sight.  But the flavors of the two are similar.

You can use almost any meat to make pörkölt.  In Hungary, pork or veal often star in this dish.  In the US, beef tends to be what cooks reach for most often.  Its flavor becomes delectable when braised in a long-cooking dish like this. 

You can make pörkölt ahead, and reheat just before serving.  Dish it up with a side of Homemade Spätzle, and you’ll be the most popular cook in the neighborhood.