Beef is versatile and affordable for various meal types. Ground beef can be used for burgers, stir-fries, and casseroles. Large cuts like top round work well in slow roasts and stews
Terrine means both a cooking vessel and the dish itself. French originates from "large earthenware pot". Terrine is a deep, rectangular dish with tight-fitting lid
Saag is a thick Punjabi curry made from leafy greens and spices. Originates from Punjab, India and Pakistan. Popular during winter months but can be enjoyed year-round. Served with Makki di Roti (cornmeal flatbread)
Shepherd's pie, cottage pie, or hachis Parmentier is a savory dish with mashed potato. Term "Cottage-Pye" first appeared in Parson Woodforde's diary in 1791. Maria Rundell published "Sanders" recipe in 1806 with beef or mutton filling
Grilling uses direct flame for tender food without adding calories. Roasting involves indirect heat from all sides at 200-450°F. Broiling uses high heat (400°F+) for crispy exterior and tender interior. Baking uses indirect heat from all sides at lower temperatures
Lahmacun is a thin, crispy flatbread topped with meat and served with salad. It's thinner than Italian pizza and never contains cheese. Traditionally served hot with lemon, parsley, tomato and red pepper