Beef Ragu is one of those long-simmering, warm-smelling, comfort-giving dishes that’s perfect for cooking on a cold winter afternoon, then enjoying fireside with a glass of Pinot Noir.

Flaky, crispy, cheesy, spicy Nacho Puffs are a cross between nachos and cheese puffs – and they’re addictive.

Buttery soft sirloin develops deep flavor after a short soak in a spicy rub spiked with jalapeño peppers, chili powder and fresh lime. Pan roasting gives this marinated beef a crusty char and a tender, juicy center.

This untraditional corned beef is slow cooked and then baked with a mustardy, red currant and ruby port glaze until it’s burnished and glossy. No cabbage required.

Pasta e Fagioli is thick and hearty, packed with two kinds of beans, ditali pasta, ground beef and veggies, in a flavorful, tomato-y broth.

There’s more to November than turkey dinner. On this chilly Saturday night I made a big pot of warm, saucy, wine-braised beef short ribs, cheesy little crackers to start, and simple but elegant chocolate dipped oranges for dessert.

Pinot Noir, salty pancetta, a splash of Cognac and stems of rosemary and thyme flavor the braising liquid that coddles these Pinot Braised Short Ribs.

Warm Mediterranean spices season these delicious and different grilled beef pockets, served with a cool, tangy yogurt sauce and a medley of grilled late-summer vegetables.

I recreated these beef tacos – salty-crunchy, spicy-saucy, and melty-cheesy – in memory of the ones from a favorite college hangout.

This comforting, rib-sticking dish features meatballs so tender they melt in your mouth, perched on a mound of pasta draped in tangy homemade marinara,