"Even if I have no idea what I'm going to cook, I always pick up at least a pound of ground beef or turkey because with it, I know I can make something fast and delicious that my family will eat. Ground beef is really hard to beat as far as bang for your buck goes: It's typically economical, it's high in protein, it freezes well and it's wildly adaptable: meatballs, laab, chili, burgers, cottage pie the list goes on."
"This cheater version of beef biryani from Kay Chun doesn't taste like a shortcut at all. The rice, which is seasoned with cardamom, cinnamon and cloves, gets a head start in a Dutch oven, while the ground beef sizzles in a skillet with garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise and cumin. The beef finishes cooking on top of the rice, which is then fluffed and served."
Buying multiple types of ground meat provides flexibility for quick, reliable meals. Ground beef and turkey are particularly useful because they are economical, high in protein, freeze well, and adapt to many cuisines. Ground meat can be transformed into meatballs, laab, chili, burgers, cottage pie, soups, and layered salads. A laab noodle salad pairs browned ground beef with romaine, cherry tomatoes, bell peppers, rice noodles, and a tart lime-fish-sauce vinaigrette. Cheeseburger soup combines ground beef, vegetables, potatoes, and a Cheddar roux for a cozy meal. A simplified beef biryani layers spiced rice with skillet-sizzled ground beef for a fragrant one-pot dish.
Read at cooking.nytimes.com
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