Preheat oven to 350 F.Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and puree with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt...

Roast until thermometer inserted into center registers 120 F for rare. Remove from oven; let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce. Makes 6 servings...

Drain onions; soak in cold water about 1 hour. Change water; soak another hour and drain thoroughly. Shake beef with pepper, rosemary, garlic and salt in a resealable plastic bag to coat. Heat 1 tbsp oil in a large skillet over high heat. Sear beef until all sides are brown and insides are rare, 3 to 5 minutes. Set aside. Heat remaining oil in a small skillet over medium heat. Cook onions about 4 minutes, stirring. Add salt and pepper...

Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13x9x2-inch glass baking dish. Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl. Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally...

Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes. Melt 1/2 cup butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat. Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top each steak with 1/2 tablespoon butter...

Rub tenderloin steaks with 1 tablespoon olive oil; sprinkle with crushed bay leaves. Place steaks in small glass baking dish in single layer; let stand at room temperature at least 1 hour and up to 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring small saucepan of water to boil over medium-high heat. Add olives and return water to boil. Drain olives...

Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly. Heat both oils in large skillet over medium heat. Add onion and saut until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt. Meanwhile, prepare barbecue (medium-high heat)...

Heat large skillet over medium-high heat. Add guajillo and ancho chile slices. Toast until fragrant and beginning to darken, stirring often, about 30 seconds. Add butter, shallots, and chipotle chiles. Stir just until chiles are coated with butter and shallots begin to soften, about 2 minutes. Add 1 cup water and simmer until dried chiles are soft and all water has evaporated, about 15 minutes. Mix in chives; season with salt...

Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; saut until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds...

Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled...

Prepare barbecue (medium-high heat). Rub steaks with oil and sprinkle lightly with salt and pepper. Grill until steaks are brown and crusty and thermometer inserted into thickest part registers 120 F to 125 F for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes. Coarsely chop enough arugula to measure 2 cups and set aside...

For steak: Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours. For tomatoes: Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat)...

Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; saut 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper...

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; saut 1 minute...

Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. (Can be made 2 days ahead. Cover and keep refrigerated.) Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately.Makes 12 buffet servings or 8 main-course servings...

Preheat broiler. Brush large baking sheet with oil. Place tomatoes and bell peppers, cut side down, on prepared sheet. Broil until tomatoes and peppers begin to char and blister, about 5 minutes. Cool. Peel skins from 1 pepper half, then cut into thin strips; set aside. Chop tomatoes and remaining peppers (do not peel). Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add shallots and saut until tender, about 4 minutes...

Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add steak to skillet and saut until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to plate. Add remaining 1 tablespoon oil to skillet. Add garlic and stir 1 minute. Add tomatoes and cilantro. Cook until tomatoes begin to soften, about 4 minutes...

With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 450 F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350 F...

Mix butter and cheese in medium bowl to blend; stir in walnuts. Season mixture with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and saut until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Top each with generous tablespoonful of blue cheese-walnut butter and serve...

Place both chilies and plum tomato in heavy medium skillet. Toast over medium-high heat until chilies are fragrant and deepen in color and tomato turns black in spots, turning occasionally, about 5 minutes. Remove from heat. Cool. Stem, seed and tear chilies into small pieces. Chop tomato. Place chilies, tomato and 1 cup water in small saucepan. Bring to boil. Reduce heat and simmer until chilies are tender, about 10 minutes...

Preheat oven to 375 F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture...

Bake potatoes:Put oven rack in middle position and preheat oven to 400F. Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly. Assemble salad:Reheat beef in a small baking dish, covered, in oven or in microwave until warm...

Put oven rack in middle position and preheat oven to 450F. Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour. While shanks roast, wrap parsley, thyme, and bay leaf in cheesecloth and tie with string to make a bouquet garni. Transfer meat and vegetables to a 6- to 8-quart stockpot...

Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered...

Roast until thermometer inserted into center registers 120F for rare. Remove from oven; let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce...