Ground Beef

Grill thick slices of parboiled potatoes alongside the beef and serve a chunky tomato salad dressed with a simple vinaigrette. Purchased vanilla custard or pudding topped with fresh berries is a lovely way to end the meal.

A true demi-glace — the luscious sauce made by reducing homemade stock and red wine to a rich concentration — needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday.

Serve these over rice as a main course, or offer as an hors d'oeuvre.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

"For as long as I can remember, every Christmas Eve I've hosted an open house with a Mexican buffet," writes Jill Cole of Fallbrook, California. "Any suggestion of varying the meal is met with cries of protest from family and friends. I set out guacamole, salsa, homemade tamales, and what has become my famous albóndigas soup." Be sure to put out hot sauce for those who like extra heat.

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS) At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

This recipe is just right for a family meal or a casual party.

A warming and filling main-course soup.

This satisfying British staple is an excellent use for leftover mashed potatoes. You will need two cups for this recipe; bring them to room temperature before using.

It took me quite a while to remember a meal I used to loathe. You see, I was a kid who ate pickled herring and pig's feet with her dad. But my mom reminded me of the utter disdain with which I would greet the following meal, named for my brother's best friend, Eric Gisolfi. Eric has always been a hearty eater, but a picky one. This was one dish he never complained about. So, whenever he joined us for dinner I felt conflicted — fantastically happy that a new playmate would be joining us and absolutely devastated that I had to endure the ground meat and elbow macaroni so cherished by our guest. Try it out to see the mixed reviews you receive.

Serve with: Mesclun salad with an herb vinaigrette and sliced semolina bread. Dessert: Vanilla ice cream sprinkled with crushed amaretti cookies (Italian macaroons) and drizzled with Kahlúa.