Serves 4

Marsala wine comes in several varieties. The sweet variety works best for this recipe.

You might need to buy:
  • Salt and pepper
  • low-sodium chicken broth
  • lemon juice
  • chopped fresh parsley

Serves 4 to 6
To prevent the chops from curling, cut 2 slits about 2 inches apart through the fat around the outside of each raw chop.

WHY THIS RECIPE WORKS:
To ensure that our Grilled Thin-Cut Pork Chops would brown quickly, we partially froze them to eliminate excess moisture from the exterior. Salting them first prevented them from drying out and allowed us to skip brining. A combination of softened butter and brown sugar spread over the chops resulted in a golden-brown crust when they came off the grill.

http://www.americastestkitchenfeed.com/meat-blog/2013/06/pig-out-on-grilled-thin-cut-pork-chops/

You might need to buy:
  • pepper
  • brown sugar
  • finely chopped fresh chives
  • Dijon mustard
  • grated lemon zest

Serves 6

Full-size spareribs are fatty, plus they’re too large to fit on the grill. If you can’t find St. Louis-cut spareribs (which have been trimmed of the brisket bone and surrounding meat), substitute baby back ribs and begin to check for doneness after 1 hour on the grill. Cover the edges of the ribs loosely with foil if they begin to burn while grilling.

You might need to buy:
  • ketchup
  • soy sauce
  • hoisin sauce
  • dry sherry
  • grated fresh ginger
  • toasted sesame oil
  • cayenne pepper
  • red currant jelly

Serves 4

A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy.

You might need to buy:
  • Tomato-Caper Pan Sauce: Makes 3/4 cup
  • dry white wine
  • low-sodium chicken broth
  • minced fresh parsley leaves
  • Salt and ground black pepper
  • Mustard-Cream Pan Sauce: Makes 3/4 cup
  • dry white wine
  • low-sodium chicken broth
  • heavy cream
  • grainy Dijon mustard
  • Salt and ground black pepper
  • Salt and ground black pepper
  • vegetable oil
  • Steak:
Belongs to Bethany Steak Tacos 

Serves 4 to 6

For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions (see related recipe), thinly sliced radishes or cucumber, or salsa.

You might need to buy:
  • Fresh cilantro leaves
  • ground black pepper
  • vegetable oil
  • kosher salt or 1 1/2 teaspoons Table salt
  • Steak:
  • fresh lime juice
  • vegetable oil
  • ground cumin
  • packed fresh cilantro leaves
  • Tacos:
  • Herb Paste:
  • Minced white or red onion
  • Lime wedges
Belongs to Bethany Beef Tacos 

Makes 8 tacos, serving 4

Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.

You might need to buy:
  • low-sodium chicken broth
  • tomato sauce
  • cayenne pepper
  • dried oregano
  • ground coriander
  • ground cumin
  • chili powder
  • vegetable oil or corn oil
  • Beef Filling:
  • brown sugar
  • Ground black pepper
  • Shells and Toppings:
  • shredded iceberg lettuce
  • minced fresh cilantro leaves

Serves 6-8

This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.

You might need to buy:
  • Salt and ground black pepper
  • Vegetable oil
  • brown sugar
  • tomato paste
  • paprika
  • cayenne pepper
  • low-sodium chicken broth
  • dry red wine
  • bay leaves
  • fresh thyme
Belongs to Bethany Indian Curry 

Serves 4 to 6

Gather and prepare all of your ingredients before you begin. If you don’t have a minichopper for pureeing the garlic and ginger, use a microplane grater.You may substitute a scant half teaspoon of cayenne pepper for the jalapeño, adding it to the skillet with the other ground dried spices. As for choosing combinations of meat or fish with vegetables, we like the following: top sirloin or lamb with potatoes, chicken with zucchini, and shrimp with peas, but fee free to create your own pairings. Serve the curry with basmati rice.

You might need to buy:
  • ground cumin
  • ground coriander
  • ground turmeric
  • water
  • Curry:
  • whole cloves
  • green cardamom pods
  • black peppercorns
  • bay leaf

Serves 4 with rice

If you cannot find blade steaks, use flank steak; because flank steak requires less trimming, you will need only about 1 3/4 pounds. To cut a flank steak into the proper-sized slices for stir-frying, first cut the steak with the grain into 1 1/2-inch strips, then cut the strips against the grain into 1/4-inch-thick slices. White pepper lends this stir-fry a unique flavor; black pepper is not a good substitute. Serve the stir-fry with steamed jasmine rice.

You might need to buy:
  • lime wedges for serving
  • chopped unsalted roasted peanuts
  • fresh cilantro leaves
  • vegetable oil
  • Asian chili-garlic paste
  • Beef and Marinade:
  • ground coriander
  • Ground white pepper
  • light brown sugar
  • fish sauce
  • Stir-Fry:
  • fish sauce
  • rice vinegar
  • water
  • light brown sugar

Serves 4 as a main dish with rice

You can substitute 1 tablespoon white wine or sake mixed with 1 teaspoon sugar for the mirin.

You might need to buy:
  • soy sauce
  • sugar plus an additional 1 teaspoon
  • low-sodium chicken broth
  • mirin
  • red pepper flakes
  • cornstarch
  • minced fresh ginger
  • vegetable oil
  • water