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.

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

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)

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

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

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)

Broiled Pork Tenderloin

Published September 1, 2014.

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

Broiled Pork Tenderloin

Smoky Pulled Pork on a Gas Grill

Published July 1, 2014.

We’ve always believed that a gas grill just can’t match charcoal when it comes to flavor. But after months of testing, our gas-grilled pulled pork didn’t just match charcoal—it beat it.

Smoky Pulled Pork on a Gas Grill

Tender, Juicy Grilled Burgers

Published July 1, 2014.

Preground chuck patties may be easy to throw on the grill, but if you want ultrabeefy, tender, juicy burgers, start with steak tips—and open the freezer.

Tender, Juicy Grilled Burgers

Garlic-Lime Grilled Pork Tenderloin Steaks

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Garlic-Lime Grilled Pork Tenderloin Steaks

Spicy Orange-Ginger Grilled Pork Tenderloin Steaks

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Spicy Orange-Ginger Grilled Pork Tenderloin Steaks

Garlic-Lime Grilled Pork Tenderloin Steaks for Two

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Garlic-Lime Grilled Pork Tenderloin Steaks for Two

Lemon-Thyme Grilled Pork Tenderloin Steaks

Published May 1, 2014.

When grilling delicate pork tenderloin, the best approach is to treat it roughly.

Lemon-Thyme Grilled Pork Tenderloin Steaks
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