Beef

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Grilled Skirt Steak With Mixed Peppers

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English Roast Fillet of Beef With Two Sauces

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Shaking Beef

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.

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Cold-Beef-And-Lentil Salad

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Pan-Fried Skirt Steaks With Shallot Butter

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Beef With Red and Green Peppers Chinese Style

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Broiled Peppered Fillet of Beef

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Marinated Flank Steak With Asian Slaw

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The Perfect Burger

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Stew And Marianne Leonard's Medallions Of Beef Forestiere

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Pork Tenderloin With Tangerine Sauce

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Orange Glazed Pork

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Spicy Rice With Pork And Tomatillos

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Grilled Pork With Lime-Ginger Marinade

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Pork in Sweet Mustard Marinade

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Maple Mustard Pork On a Bed of Mashed Sweet Potatoes

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Marinated Pork Tenderloin

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Spiced Pork Tenderloin

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Honey-Grilled Pork

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Veal Meatballs In Port Sauce

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Roast Pork Tenderloin With Pearl Onions

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Pork Tenderloin With Apples and Grapes

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Spicy Pork

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Rillettes of Duck