This recipe by Ian Hemphill is ideal for the economic beef cuts such as gravy beef, skirt, chuck or beef short ribs on the bone. The cooking time will vary according to which beef cut you have used – ...

The names of certain dishes forever tease us with riddles from their culinary history -- like she-crab soup, which may have traveled from Scotland to South Carolina, or the iconic Boston cream pie ...

This classic pizza and salad combo is perfect for lunch prep, date night, or a weeknight dinner. This balanced pizza features mozzarella cheese, ground beef, red and green bell peppers, and olives. It ...

In a large saucepan, heat oil and fry beef olives until brown on all side. Remove and keep warm. Using the same pot, sauté onions and garlic. Add sundried tomato pasta sauce and stock. Cook for about ...

Incorporating olives is a great way to add healthy monounsaturated fats (not to mention a whole lot of flavor) to dishes like steak. And while this recipe calls for pimiento-stuffed green olives, you ...

Getting your Trinity Audio player ready... Praise the braise, the method of cooking foods in a wet environment (versus the dry place that an oven is). If submerged in liquid, we generally call a ...

This story was originally published on Grocery Dive. To receive daily news and insights, subscribe to our free daily Grocery Dive newsletter. Hot bars and salad bars are so last year. As grocers look ...

Smear each fillet lightly with a touch of Dijon mustard. Line across the shorter side of each fillet and down to the opposite end; one thin slice of Pastrami, then an amount of cheese mixture. Roll ...

This dish has nothing at all to do with olives. It comes from medieval England and is made up of beef slices (or veal, or mutton) spread with stuffing, rolled up and gently braised. Legend has it that ...

Preheat the oven to 180C. Dredge the sliced beef in the flour and shake off the excess. Heat the oil in a heavy pan. Fry the beef in batches and then transfer to a casserole dish. Add the onions and ...