Smoked Pork Loin with Dried-Fruit Chutney
Published September 1, 2016.
Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy pork roast that cooked in just a couple of hours.
Cuban-Style Sandwiches (Cubano) with Smoked Pork Loin
Published September 1, 2016.
The history of this sandwich is a little murky, but one story suggests that it started as lunch fare for cigar factory and sugar mill workers in Cuba, and when they moved to Florida cities like Key West, Tampa, and Miami, they brought the sandwich with them.
Grilled Frozen Steaks with Arugula and Parmesan
Published July 1, 2016.
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.
Grilled Frozen Steaks
Published July 1, 2016.
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.
Grill-Roasted Beef Tenderloin
Published May 1, 2016.
To deliver great grill flavor to beef tenderloin, we had to upend the most commonly held notion about the source of that flavor.
Corned Beef Hash
Published March 1, 2016.
Have leftovers from our Home Corned-Beef and Vegetables recipe? Here's the best way to use them.
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
Published March 1, 2016.
The ultrasupple texture of beef stir-fried in Chinese restaurants normally requires a messy coating and a dip in hot oil. We looked for an easier way.
Home-Corned Beef with Vegetables
Published March 1, 2016.
Once you find the right curing method, corning beef requires no work, just time. And the results are superb.
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two
Published March 1, 2016.
The ultrasupple texture of beef stir-fried in Chinese restaurants normally requires a messy coating and a dip in hot oil. We looked for an easier way.
Rich Beef Broth
Published January 1, 2016.
Most recipes skimp on the beef, but we found that a full 6 pounds of shanks is required to make 2 quarts of rich-tasting stock.
Portuguese-Style Beef Stew (Alcatra)
Published January 1, 2016.
This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requires mere minutes of hands-on work.
Quick Beef Broth
Published January 1, 2016.
Restaurant chefs adhere to time-consuming, involved routines for making beef stock. Our method requires fewer ingredients, less work, and less time than the classic method.
Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
Published January 1, 2016.
Arista means “the best.” This dish promises a superlative pork loin flavored with garlic, rosemary, and deep browning. Too bad few versions live up to their name.
Roasted Rack of Lamb with Roasted Red Pepper Relish
Published November 1, 2015.
If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.
Roasted Rack of Lamb with Sweet Mint-Almond Relish
Published November 1, 2015.
If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.
Best Ground Beef Chili
Published November 1, 2015.
Ground beef chili offers more convenience than chili made with chunks of meat. But before you can make a truly great version, you need to understand the nature of ground beef.
Candied Bacon Bits
Published November 1, 2015.
For a sweet and savory garnish for sweet potato soup, we cook bacon pieces until crisp.
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 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 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.
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?
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.
Italian Sausage with Grapes and Balsamic Vinegar for Two
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.
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.
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.
