No-Smoker Pastrami

I’m fortunate to live in Brooklyn, with easy access to some of the best pastrami (and Montreal smoked meat) around. But I got an unexpected briske...

My Mom’s Coffee-Braised Brisket

This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. I make brisket over several days. The firs...

Beef & Citrus Stew

Making stews is one of my favorite things. It is a one pot meal and they also freeze really well for these weeks or days when you have less time to...

Pilpel Broiled Ribeye

This recipe uses a custom pepper-based spice blend from The Spice Companion which brings out some of the best flavors in beef. Since it's winter, L...

Noga Stir Fry

Stir-fry at home is fun, easy, healthy (depending on what you put in it), and fast. But very few of us have the kind of stovetop that really gets h...

Red Wine–braised Short Ribs

Steak au poivre meets beef bourguignon in this braise. A generous dose of black pepper, along with the licorice notes of fennel and the warming hea...

Feta-Stuffed Meatballs

My oven-roasting technique simultaneously cooks the meatballs and olives forming a rich sauce. Inspired by the meatball kebabs I grew up with in Is...

The Perfect Steak

What is the secret to the perfect steak? To us, it's a beautiful crust, nice char, and of course the flavor of the meat combined with our Pierre P...

Citrus-Braised Short Ribs

When I was a chef at Daniel Boulud’s restaurant Daniel, I cooked four hundred pounds of short ribs a week. For a long time after I left, I coul...

Pepper Crusted Beef Tenderloin

This is anything but your usual steak recipe. The complex Pierre Poivre N.7 spice blend used to crust the beef and flavor the mushroom sauce is pro...

Patty Melt

One of my favorite sandwiches, and a very easy prep at that (it all cooks in one pan). Make sure you use a good bread, my favorite is a sourdough w...

Mini Skillet Meatloaves

I grew up eating my parents' ideas of what American food was. This included a meatloaf that was loosely based on the Joy of Cooking recipe, but cou...