Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad ...

Place a few heavy cans on the plate to compress meat, and refrigerate overnight. To serve, slice meat thinly against the grain.

It's not just because the thinly sliced beef gets a good soaking in an au jus ... "You take the sandwich to the ledge, put your feet apart and have your elbows on the ledge, and start eating ...

This sammie is spilling over with thinly sliced corned beef, caramelized onions, and oodles of melty Fontina cheese. What's not to love? (via Spicy Southern Kitchen) The original Louisiana po ...

If you can boil water, slice an onion and use a strainer, you can make niku udon, a Japanese beef noodle soup that is the cookbook author’s go-to weeknight dinner. By J. Kenji López-Alt The ...