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