Pan-Seared Flank Steak with Mustard-Chive Butter

Published September 1, 2015.

Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Its one downfall? It only seems to work on the grill.

Pan-Seared Flank Steak with Mustard-Chive Butter

Sausage Meatballs and Spaghetti

Published September 1, 2015.

A good meatball is tender enough to cut with a fork; sausage is inherently firm and springy. So is there any way to make a tender sausage meatball?

Sausage Meatballs and Spaghetti

Pan-Seared Flank Steak with Garlic-Anchovy Butter

Published September 1, 2015.

Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Its one downfall? It only seems to work on the grill.

Pan-Seared Flank Steak with Garlic-Anchovy Butter

Pan-Seared Flank Steak with Sriracha-Lime Butter

Published September 1, 2015.

Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Its one downfall? It only seems to work on the grill.

Pan-Seared Flank Steak with Sriracha-Lime Butter

Sweet and Tangy Grilled Country-Style Pork Ribs

Published September 1, 2015.

Though not true ribs, this lesser-known cut pairs the rich flavor of ribs with the quick cooking of a chop.

Sweet and Tangy Grilled Country-Style Pork Ribs

Ultimate Charcoal-Grilled Steaks

Published July 1, 2015.

The secret to delivering a charcoal-grilled steak with a killer crust and perfectly cooked meat from edge to edge? Keep the coals in the chimney.

Ultimate Charcoal-Grilled Steaks

Italian Sausage with Grapes and Balsamic Vinegar

Published July 1, 2015.

This humble Italian supper celebrates the natural pairing of sweet and savory. But to make it great, we had to test every possible way to cook sausage.

Italian Sausage with Grapes and Balsamic Vinegar

Grilled Pork Kebabs with Hoisin and Five-Spice

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Hoisin and Five-Spice

Grilled Pork Kebabs with Hoisin and Five-Spice for Two

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Barbecue Glaze for Two

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Sweet Sriracha Glaze

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Sweet Sriracha Glaze

Simple Pot-Au-Feu

Published May 1, 2015.

The rich broth and tender meat and vegetables that define this French classic should be an easy way to feed a crowd. Why do so many recipes turn it into an ordeal?

Simple Pot-Au-Feu

Grilled Pork Kebabs with Barbecue Glaze

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Grilled Pork Kebabs with Barbecue Glaze

Grilled Pork Kebabs with Sweet Sriracha Glaze for Two

Published May 1, 2015.

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

Cuban Braised Shredded Beef (Ropa Vieja)

Published March 1, 2015.

Tender yet hearty strands make ropa vieja stand out from other Latin braised beef dishes. But to get the texture just right, we had to start with an unusual cut.

Cuban Braised Shredded Beef (Ropa Vieja)

Mu Shu Pork

Published March 1, 2015.

Making the thin, stretchy pancakes that are the hallmark of this Chinese restaurant classic requires two unusual techniques—but the result is the easiest-ever dough to work with.

Mu Shu Pork

French-Style Pork Chops with Apples and Calvados

Published January 1, 2015.

Classic French versions call for lighting the sauce on fire. Does this technique really make a difference—or is it just kitchen theatrics?

French-Style Pork Chops with Apples and Calvados

Japanese-Style Stir-Fried Noodles with Beef

Published January 1, 2015.

Springy noodles in a bold, complex sauce make yakisoba a standout among noodle stir-fries. The problem: replicating those qualities without the hard-to-find ingredients.

Japanese-Style Stir-Fried Noodles with Beef

Tuscan-Style Beef Stew

Published January 1, 2015.

In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.

Tuscan-Style Beef Stew

Rosemary-Garlic Top Sirloin Roast

Published November 1, 2014.

Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut also has its challenges. Our goal: figuring out how to make it worthy of the holiday table.

Rosemary-Garlic Top Sirloin Roast

Coffee-Chipotle Top Sirloin Roast

Published November 1, 2014.

Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut also has its challenges. Our goal: figuring out how to make it worthy of the holiday table.

Coffee-Chipotle Top Sirloin Roast

Crispy Slow-Roasted Pork Belly

Published November 1, 2014.

Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’ve got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.

Crispy Slow-Roasted Pork Belly

Fennel-Coriander Top Sirloin Roast

Published November 1, 2014.

Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut also has its challenges. Our goal: figuring out how to make it worthy of the holiday table.

Fennel-Coriander Top Sirloin Roast

Broiled Pork Tenderloin for Two

Published September 1, 2014.

Before we could perfect this easy dish, we had to figure out how broilers really work.

Broiled Pork Tenderloin for Two

Mexican-Style Grilled Steak (Carne Asada)

Published September 1, 2014.

Superthin, well-charred steaks define this Mexican favorite. To deliver maximum char as well as tender meat, we created an unusual grill setup.

Mexican-Style Grilled Steak (Carne Asada)
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