Beef

To make this tender beef roast, brothers Nakul and Arjun Mahendro—restaurateurs who, along with their parents, run Badmaash, a modern Indian concept with two locations in Los Angeles—start with a center-cut strip roast, which they spread with peppercorns, salt, mustard, and rosemary leaves. An overnight chill seasons and tenderizes the meat and also dries the outside of the roast nicely, helping to create a crispy crust after roasting. It's a perfect centerpiece for a Sunday dinner.

This impressive, flavor-packed rib roast is perfect for a celebration. The secret? A compound butter made with garlic, anchovies, herbs, and shallot. Half of it is slathered all over the roast before it goes into the oven; the other half is rolled up into a log, chilled, and then sliced into medallions to serve with each slice of beef. Special order the rib roast from a local butcher, asking for one with nice marbling and an even fat cap. The roast can be prepped the night before and stored in the fridge until ready to bake—just bring it to room temperature before roasting. Thinly sliced leftovers make satisfying roast beef sandwiches or sliders.

Velvety carrot puree, tender pan-seared steaks, and braised cabbage come together in a beautifully composed dish topped with a fresh, punchy cilantro gremolata from2019 Food & Wine Best New ChefPaxx Caraballo Moll of Jungle BaoBao in San Juan, Puerto Rico. A well-prepared mise en place is the key here: Cut and measure ahead of time to cook and plate with ease. "I love the flavor explosions and textures you get from this dish," says Moll. "Transforming a humble cut of meat, making it delicious, and seeing people's faces and all the great feedback make me proud of this dish. The sweetness of the carrots makes a great contrast with our gremolata, and every bite feels refreshing."

The filling for these bao may be unexpected, but Claudette Zepeda'srecipe for Birria, a chile-rich savory shredded beef, is a delicious match for the chewy and slightly-sweet dough. If you are lucky enough to come across some cilantro blossoms at the farmer's market, pick some up. They make a wonderful garnish for the bao. Be sure to line the bottom of your steamer with parchment paper so the bao dough sticks to the paper, and not the steamer.

League of Kitchens cooking instructor Mirta Rinaldi shared this recipe for Tira de Asado, Argentinean-style grilled beef short ribs. The meaty short ribs are a favorite asado recipe, and to go with them, Rinaldi makes aBalsamic Chimichurri。You can make a meal out of the ribs or cut them into thirds for sharing. While three-bone ribs are traditional, four-bone short ribs work, too. Find three-bone ribs at wildforkfoods.com or four-bone ribs at Asian markets. Note that sal parrillera has larger crystals than kosher salt, so it dissolves more slowly into the meat and imparts a pleasantly salty, mineral taste.

2020 F&W Best New Chef Donny Sirisavath of Khao Noodle Shop in Dallas shared this recipe, a nod to his Laotian heritage and Texas upbringing, when his parents grilled brisket over hardwood coals for family gatherings. Here, thick and meaty tri-tip steaks get seared on the hot zone of the grill and then slowly smoke-grilled until medium-rare. Let them rest, and then thinly slice them against the grain and serve with Sirisavath'sjeow som, a fiery, fish sauce–flavored dipping sauce。A quick soak in beer tenderizes thick tri-tip steaks, and a marinade of garlic, lemongrass, cilantro, and fish sauce builds big flavor. Sirisavath loves using oak or mesquite wood here, placed at the center of the grill, alongside the lit coals, where they smolder and add a rich aroma.