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Goulash, of course, comes from Hungary and is probably the Hungarians' most famous dish. The most important ingredient is the paprika, which gives it an… more »

This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and… more »

If you like, substitute rib-eye tenderloin for the less-expensive sirloin. The skewers can be assembled in the morning and left to marinate all day in the… more »

Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver… more »

Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it a meal: Dress a cucumber salad with… more »

For tender meat, it is crucial that you slice this steak very thin, against the grain and on the bias.

In France, an entrecote (literally: between the ribs) is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are… more »

The original Salisbury steak was named after a popular late-19th-century diet doctor who recommended a high-protein diet. This version only resembles the… more »