In the Food & Wine Test Kitchen, we don’t let a single leftover go to waste. Here we turn leftover roast beef into a Thai beef salad–inspired sandwich, but it would also be delicious with leftover pulled pork, grilled chicken or even seared tofu.

These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.

This warming eastern European short rib stew is best served in deep bowls over buttery noodles.

Serving corned beef with potato and cabbage is nothing new — but this recipe makes a few flavorful tweaks to freshen up the springtime favorite.

A simple rub and low and slow smoke make these dino ribs irresistible.

Spiced ground beef is piled high inside meltingly soft eggplant, which is roasted and served with tangy labneh and pomegranate arils.

When you prepare this dish at home, you will be rewarded with an extraordinarily fragrant and inviting kitchen. The beef is equally delicious whether you prepare it with white wine or with red.

Chef Gavin Kaysen of Spoon and Stable and Bellecour restaurants in Minnesota updates his otherwise classic beef stew with flat iron steak and plenty of winter vegetables. He serves the stew in big bowls, topped with flaky rounds of baked puff pastry.

Make your next beef stew in a slow cooker for all that long-cooked, rich flavor with none of the fuss. Adding a few ingredients near the end of cooking helps the dish stay fresh and bright with plenty of texture. Be sure to use boneless chuck roast, which has excellent marbling and flavor. Feel free to double this recipe, which makes even better leftovers, and freezes easily once cooled.