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

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

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

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

Chinese Braised Beef

Published May 1, 2014.

With tender chunks of beef in a potent, exotically fragrant sauce, red-cooked beef is Asian comfort food at its best. Problem is, there’s little comfort in fussy recipes.

Chinese Braised Beef

Shredded Beef Tacos (Carne Deshebrada)

Published March 1, 2014.

Classic shredded beef tacos are known for their robust meatiness. So why do most recipes use a marginally beefy cut and throw a ton of meaty flavor down the drain?

Shredded Beef Tacos (Carne Deshebrada)

Milk-Braised Pork Loin

Published March 1, 2014.

In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.

Milk-Braised Pork Loin

Vietnamese Beef Pho

Published January 1, 2014.

To make this one-pot meal at home, we’d need to figure out a way to build a broth as clear and beefy as the South Asian original but in a fraction of the time—no bones about it.

Vietnamese Beef Pho

Pressure-Cooker Pot Roast

Published January 1, 2014.

Pressure cookers are back and better than ever. Too bad one of the appliance’s most classic dishes hasn’t seen the same improvement.

Pressure-Cooker Pot Roast

Slow-Roasted Bone-In Pork Rib Roast

Published November 1, 2013.

A center-cut pork rib roast is as close to prime rib as you can get from the pig. So why not cook it the same way?

Slow-Roasted Bone-In Pork Rib Roast

Rigatoni with Beef and Onion Ragu

Published November 1, 2013.

We knew that the meat in this Neapolitan gravy would add big savory flavor. What we learned in the making was that the other key player—the onions—would, too.

Rigatoni with Beef and Onion Ragu

Caldo Verde

Published November 1, 2013.

Everything about this classic Portuguese soup, from the smoky sausage to the tender potatoes and greens, is hearty and satisfying—except for its thin body.

Caldo Verde

Cuban Shredded Beef

Published September 1, 2013.

We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry, stringy interior.

Cuban Shredded Beef
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