Dry-aged ground beef has more depth than the everyday kind. Treat it simply — a hot pan, salt, pepper.
A small, decadent slider: Japanese Wagyu ground beef, soy, sesame, and a quenelle of uni on top.
A Japanese A5 Wagyu slider topped with a runny duck egg — a small bite with an outsized payoff.
Japanese A5 Wagyu ground beef, on a slider bun. A short look at one of the easiest ways to cook with Wagyu.
A side-by-side taste test of grocery-store ground beef and Crowd Cow's pasture-raised version.
A short tribute to the people who taught us what good beef tastes like.
A scoop of vanilla ice cream is the unexpected finish on this chili — sweet, cold, and surprisingly at home with the heat.
Breakfast for dinner, layered like lasagna, finished with eggs nestled into the top.
A small tip that saves a whole batch: taste before you commit.
Meatballs inspired by visits to Salumi in Seattle, built on ground beef you can trace back to a single farm.
A weeknight shepherd's pie built on grass-fed ground beef and frozen tater tots — one pan, dinner sorted.
Five ingredients, store-bought puff pastry, and good ground beef — empanadas in the time it takes to preheat the oven.
