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.

Smoked Pork Loin with Dried-Fruit Chutney

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.

Cuban-Style Sandwiches (Cubano) with Smoked Pork Loin

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 with Arugula and Parmesan

Grilled Frozen Steaks

Published July 1, 2016.

Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.

Grilled Frozen Steaks

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.

Grill-Roasted Beef Tenderloin

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.

Corned Beef Hash

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.

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce

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.

Home-Corned Beef with Vegetables

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.

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two

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.

Portuguese-Style Beef Stew (Alcatra)

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.

Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)

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 Roasted Red Pepper Relish

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.

Roasted Rack of Lamb with Sweet Mint-Almond Relish

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.

Best Ground Beef Chili

Candied Bacon Bits

Published November 1, 2015.

For a sweet and savory garnish for sweet potato soup, we cook bacon pieces until crisp.

Candied Bacon Bits

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

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

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

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.

Italian Sausage with Grapes and Balsamic Vinegar for Two

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
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