1 first-cut brisket (about 5 lb / 2.3 kg)
2 tablespoons brown sugar
2 tablespoons paprika (smoked if possible)
2 teaspoons dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon dried basil

3 potatoes, peeled and diced
4 carrots, peeled and sliced
1 onion, cut into chunks
2 celery ribs, sliced
3 lb / 1.4 kg chuck roast
1 1/2 Tbsp / 22 ml olive oil
3/4 cup / 180 ml water
1 Tbsp / 15 ml Worcestershire sauce
1 tsp beef bouillon granules

1 pound / 450 g cavatappi or other short pasta
2 poblano peppers, thinly sliced
2 shallots, thinly sliced
1 pound / 450 g ground beef
1 packet taco seasoning (low sodium if possible)
1 teaspoon garlic powder
2 teaspoons beef stock concentrate
3 tablespoons tomato paste
1 canned chipotle pepper, minced + 1 teaspoon adobo sauce

600 g / 1.2 lb scotch fillet steak / boneless rib eye, sliced
2 tbsp vegetable oil, divided
1 large onion (or 2 small onions), sliced
300 g / 10 oz mushrooms, sliced
40 g / 3 tbsp butter
2 tbsp flour
2 cups / 500 ml beef broth, preferably salt reduced
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream

1/2 brown onion, grated
500 g / 1 lb lamb or beef mince
2 garlic cloves, finely grated
1 tbsp finely chopped parsley (optional)
3 tsp ground coriander
3 tsp ground cumin
1 1/2 tsp smoked paprika
3/4 tsp ground allspice
1/2 tsp cayenne pepper

1 kg / 2 lb beef chuck, cut in 3.5 cm / 1.5" cubes
1 3/4 tsp cooking salt / kosher salt
1 tsp black pepper
1 tbsp extra virgin olive oil
2 tbsp / 30 g unsalted butter
2 brown onions, cut into 1 cm / 1/2" squares
5 garlic cloves, finely minced
2 capsicum / bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8" squares
2 tomatoes, cut into 8 wedges then in half

12 oz / 340 g rigatoni or penne
1 tablespoon olive oil
1 lb / 450 g lean ground beef
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon dried Italian seasoning
2 tablespoons / 28 g unsalted butter
6 cloves garlic, minced

drizzle of oil
½ cup / 120 g chopped onion
1 lb / 450 g ground meat (beef, turkey, or chicken)
2 tsp taco seasoning
8 large flour tortillas (10-inch, burrito size)
¼ cup / 60 ml nacho cheese sauce
4 corn tostada shells
½ cup / 120 ml sour cream
2 cups / 100 g shredded lettuce

1 lb / 450 g ground beef (80% lean)
1 large egg, beaten
1/4 cup / 30 g breadcrumbs
1/4 cup / 25 g grated parmesan cheese
1/4 cup / 40 g finely chopped onion
2 tsp minced garlic
3/4 tsp kosher salt
1/4 tsp ground black pepper
2 Tbsp chopped fresh Italian flat leaf parsley (optional)

2 1/2 lb / 1.1 kg chuck roast, cut into chunks
2 tsp Diamond Crystal kosher salt
3 tbsp / 45 g olive oil
8 cloves garlic
1 1/2 tbsp / 12 g coarse black pepper, crushed
1 750 ml bottle Chianti

2 Tablespoons Kosher Salt
2 Tablespoons Black Pepper
2 Tablespoons Chili Powder (ancho or guajillo, preferably)
2 Tablespoons Dark Brown Sugar
2 Tablespoons Ground Coffee
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1/4 cup Yellow Mustard (optional)
3 small Boneless Chuck Roasts (about 2 1/4 pounds each)

1 lb / 450 g lean pork, cut into thin strips
2 tablespoons / 30 ml extra virgin olive oil
1 small yellow onion, diced
10 oz / 280 g fresh white button mushrooms, sliced
3 tablespoons / 45 g butter
3 tablespoons / 25 g flour
1 cup / 240 ml whole milk
1 cup / 240 ml heavy cream
1 tablespoon sweet paprika powder

1/2 cup / 15 g packed cilantro leaves
1/3 cup / 80 ml apple cider vinegar
juice of 2 limes
1–2 chipotle peppers in adobo sauce
4 cloves garlic
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1/4 teaspoon ground cloves

vegetable oil, for searing
1 onion, diced
1 carrot, diced
1 tbsp soy sauce
1 tbsp tomato paste
1 tbsp flour
500 ml / 17 fl oz beef stock, plus more as needed
1 bay leaf
salt and pepper, as needed

3 tbsp pine nuts
400 g / 14 oz Garofalo High Protein Mezze Maniche Rigate
1/2 bunch parsley, finely chopped, to serve
1/2 bunch mint, picked and finely chopped, to serve
200 g / 7 oz feta
150 g / 5 oz Greek yoghurt, plus extra as needed
1 tbsp olive oil
1/2 lemon, juiced
1 tbsp olive oil, plus extra to serve

6 tablespoons Thai green curry paste
8.45 oz / 240 ml coconut cream, divided
½ cup / 120 ml coconut milk
0.55 lb / 250 g beef, cut into thin bite-size pieces
8 Thai eggplant, quartered
⅓ cup / 75 g pea eggplant
½ teaspoon fish sauce
½ teaspoon sugar
8 kaffir lime leaves, hand-torn

1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 red bell pepper, chopped
500 g / 1 lb ground beef (lean)
800 g / 28 oz crushed canned tomato
420 g / 14 oz canned red kidney beans, drained
2 1/2 cups / 625 ml beef broth
250 g / 8 oz elbow macaroni pasta, uncooked

1/3 cup / 80 ml peanut butter
1/3 cup / 80 ml soy sauce
1/4 cup / 60 ml warm water
2 tablespoons / 30 ml rice vinegar
2 tablespoons / 30 ml sesame oil
1–2 tablespoons / 13–25 g sugar
1 tablespoon chili garlic sauce
1/3 cup / 80 ml teriyaki sauce
1 lb / 450 g ground beef

1/2 cup / 40 g desiccated coconut
10 cm stick fresh lemon grass (20 g), chopped finely
1 tablespoon finely grated fresh ginger
4 cloves garlic, quartered
3 fresh long red chillies, chopped coarsely
1 medium brown onion (150 g), chopped coarsely
1 1/2 tablespoons olive oil
800 g beef chuck steak, cut into 5 cm pieces
2 teaspoons ground coriander

1 yellow onion, peeled
1 jalapeño, finely chopped
2 garlic cloves, finely grated
¼ cup / 15 g cilantro leaves, finely chopped
1 lb / 450 g ground beef
1 Tbsp paprika
1 tsp ground cumin
¼ tsp allspice
¼ tsp coriander

4 cloves garlic
1 onion
1 bunch parsley (approx. 2 cups packed)
1.5 lb / 680 g extra lean ground beef
1.5 tsp seven spice (middle eastern spice mix)
1 tsp cumin
1/2 tsp paprika
1/2 tsp black pepper
1.5 tsp salt

½ cup / 120 ml orange juice
½ cup / 120 ml low-sodium soy sauce
3 tablespoons white miso paste
3 tablespoons ginger paste
2 tablespoons honey
4 cloves garlic, mashed
1 teaspoon ground black pepper
1 teaspoon red chili flakes
3½–4 pounds / 1.6–1.8 kg chuck roast

1 tbsp dark soy sauce
2 tsp light soy sauce
2 tbsp oyster sauce
1 tbsp Chinese cooking wine
1/2 tsp white sugar
1/8 tsp white pepper
1 tsp sesame oil
2 eggs, lightly whisked
2 tbsp oil (peanut, veg, canola or other neutral oil)