Beef

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.

A pot roast so good you have to pull your kid out of school early, just to make sure it gets into the oven in enough time to cook. Now that's an endorsement.

This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.

In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.

This super-flavorful dish spins the flavors of shish barak—lamb and pine nut dumplings from the Levant—in a pasta direction.

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.