Cookthink

This has a light, healthful flavor and is not as heavy as some minestrones. Dice the ingredients small so there are no unwieldy pieces of vegetables. Read more about this recipe at the Washington Post.

Chicken, Beef And Shrimp Fondue Stock

Make the stock the night before you want to use it and reheat in a fondue pot to cook broccoli, tiny potatoes, peeled shrimp, scallops or thin slices of chicken or beef. Read more about this recipe at Coconut & Lime.

Roast Beef With Garlic

Don't have time to make dinner? This savory roast beef requires just minutes to put together, and a slow cooker will do the rest. Read more about this recipe at Coconut & Lime.

Chicken Pho

Though less widely consumed in its native Vietnam than its beefy cousin, chicken pho is a wonderfully light soup infused with the same ginger, cinnamon and star anise flavors. Read more about this recipe at the Washington Post.

Sweet-And-Sour Brisket

Brisket is a standard whose excitement comes from the sweet-and-sour pairing of brown sugar and cider vinegar. Use leftovers in beef tostados, bean soup or Russian stuffed cabbage. This recipe is part of Andrew Schloss's Sunday Dinners.

Rib Roast Of Beef With Braised Wild Mushrooms

Use leftover roasted meat to make cold roast beef with two sauces and leftover braised wild mushrooms to make chicken and mushroom stew. This recipe is part of Andrew Schloss's Sunday Dinners.

Reuben On Rye

The original Reuben dates back to the early 1900s, but this updated version is equally, if not more, delicious. Read more about this recipe in The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.

Braised Short Ribs With Polenta

The long braising time ensures that the meat is tender and shreddable -- perfect for ladling over a pile of soft polenta. Serve with a dry red wine and a salad. Low-sodium beef or chicken stock may be substituted for the roasted vegetable stock.

Roasted Vegetable Stock

Roasting vegetables creates a rich stock that makes a good vegetarian substitute for beef or veal stock. A thumb of ginger adds a spicy note to the broth. For even more spice, add a chile pepper to the pot.

Pan-Grilled Polenta With Wild Mushroom Ragout

Be sure to use the best quality wild mushrooms available for this simple mushroom ragout. You can crumble some gorgonzola over the top if you'd like.

Caramelized Fennel

Browned and braised fennel is given a hearty character thanks to beef broth, white wine, balsamic vinegar and tomato paste. This recipe is part of Andrew Schloss's Sunday Dinners.