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Grilled Lamb-Stuffed Pitas with Yogurt Sauce
With a deeply flavorful filling in a supercrisp pita, this adaptation of
Middle Eastern street food is a terrific alternative to a plain grilled burger.
Beef Short Rib Ragu
A typical Sunday gravy is an all-day affair and calls for multiple meats. We wanted a rich sauce using one cut of beef—in about 2 hours.
Sichuan Braised Tofu with Beef (Mapo Tofu)
Think tofu is bland and boring? This braise of custardy curds cloaked in a garlicky,
spicy meat sauce—the signature dish of the Sichuan province—will change yo…
Grill-Smoked Herb-Rubbed Flat-Iron Steaks
Adding a packet of wood chips to the grill can take an inexpensive steak to the
next level. But there’s a fine line between perfection and going up in smoke.
Panang Beef Curry
With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant Thai classic can be as easy to make as a stir-fry.
Grilled Pork Tenderloin with Grilled Tomato-Ginger Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Grilled Pork Tenderloin with Grilled Tomatillo Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Pub-Style Steak and Ale Pie
There’s a place for marrying meat and vegetables under a pastry crust. This intensely savory pub favorite featuring tender beef napped in rich, glossy gravy is …
Weeknight Tagliatelle with Bolognese Sauce
Half a dozen meats and hours of pot watching make a lush, deeply savory version
of this Italian ragu. We wanted those results with fewer ingredients in half th…
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry staple:
flour. We rethought its treatment—from how it is cooked to how it is in…
Pan-Seared Thick-Cut Boneless Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan.
What we didn’t know is that it’s also the trick to producing a juicy, tender inte…
Cast Iron Steaks with Blue Cheese-Chive Butter
This pan’s unbeatable heat retention should create the deepest,
richest sear on a steak. But you first need to know your cast iron.
Cast Iron Steaks with Herb Butter
This pan’s unbeatable heat retention should create the deepest,
richest sear on a steak. But you first need to know your cast iron.
Porchetta
Italy’s rich herb-and-garlic-infused slow-cooked pork is one of the world’s
best street foods. We wanted to transform it into a roast for company.
Cuban-Style Sandwiches (Cubano) with Smoked Pork Loin
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 …
Smoked Pork Loin with Dried-Fruit Chutney
Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy pork roast that cooked in just a couple of hours.
Grilled Frozen Steaks with Arugula and Parmesan
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.
Grilled Frozen Steaks
Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.
Grill-Roasted Beef Tenderloin
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
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 for Two
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
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
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
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.
Quick Beef Broth
Restaurant chefs adhere to time-consuming, involved routines for making beef stock. Our method requires fewer ingredients, less work, and less time than the cla…
Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
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 nam…
Portuguese-Style Beef Stew (Alcatra)
This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requires mere minutes of hands-on work.
Candied Bacon Bits
For a sweet and savory garnish for sweet potato soup, we cook bacon pieces until crisp.
Best Ground Beef Chili
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 …
Roasted Rack of Lamb with Sweet Mint-Almond Relish
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 Roasted Red Pepper Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.
Italian Sausage with Grapes and Balsamic Vinegar for Two
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
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
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.
Grilled Pork Kebabs with Sweet Sriracha Glaze for Two
To make the most of this supertender—but very mild—cut, we turn it into kebabs.