Spanish-Style Meatballs in Almond Sauce (Albóndigas)

Published January 30, 2019.

For a new take on meatballs and sauce, try albóndigas en salsa de almendras, a tapas staple featuring a rich nut mixture that should be in everyone's repertoire.

Skillet-Roasted Chicken Breasts with Garlicky Green Beans

Published January 1, 2019.

The savory elixir left behind after roasting chicken is pure gold. We put it to good use.

Korean Marinated Beef (Bulgogi)

Published January 1, 2019.

This popular Korean dish features flavorful strips of marinated steak that cook in minutes. Bulgogi is quick enough for a weeknight but also impressive and fun to serve to company.

Pork, Fennel, and Lemon Ragu with Pappardelle

Published January 1, 2019.

You already know ragu rosso, the king of ragu sauces. But perhaps you haven't met the queen: ragu bianco, which, in our version, trades the tomato for lemon and cream.

Turkey and Gravy for a Crowd

Published November 1, 2018.

Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.

Beef Top Loin Roast with Potatoes

Published November 1, 2018.

A tender, juicy roast isn’t hard to pull off. Neither are creamy, golden-brown potatoes. But merging the two into a holiday centerpiece? That’s where things get tricky

Kung Pao Chicken

Published November 1, 2018.

Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken and peanuts in a stir-fry that's literally sensational.

Japanese Grilled Steak and Scallion Rolls (Negimaki)

Published September 1, 2018.

Anyone can throw a rib eye on the fire. But Japanese negimaki rolls the flavors of teriyaki and the stylish presentation of sushi into a make-ahead summer stunner.

Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)

Published September 1, 2018.

Restraint is the key to the purest, most robust chile flavor in this classic New Mexican pork braise. It's also what makes it dead simple to prepare.

Vietnamese Grilled Pork Patties with Rice Noodles and Salad (Bun Cha)

Published July 1, 2018.

Bun cha—a one-dish meal featuring grilled pork patties, crisp vegetables, springy noodles, and a vibrant sauce—cooks as quickly as a burger but tastes much lighter.

Deviled Pork Chops

Published May 1, 2018.

A punchy mustard-based paste is an age-old cover-up for mild-mannered cuts. But it can't hide meat that's dry and tough below the surface.

Grilled Mojo-Marinated Skirt Steak

Published May 1, 2018.

If you’re not grilling skirt steak, you should be: It’s a great cut for marinating, it cooks in minutes, and it’s especially beefy, tender, and juicy—as long as you buy the right kind.

Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian)

Published May 1, 2018.

Meet zha jiang mian, the most popular Chinese dish you've never heard of.

How to Prevent Proteins from Sticking in a Pan

Published March 19, 2018.

When you try to flip a piece of protein—like chicken, beef, or fish—too soon, it sticks to the pan or even falls apart. Here's how to know when it's the right time to flip.

Tips for Buying Ground Beef

Published March 6, 2018.

When you don't have time to grind your own burger meat, shop smart with these guidelines. 

Three Tips for Perfect Thanksgiving Turkey

Published March 6, 2018.

Why you shouldn't baste, the best way to salt your bird, and how to make great gravy with the wings. 

How to Buy Frozen Shrimp

Published March 6, 2018.

For the freshest shrimp, you're usually better off buying it frozen—but that's not all you need to know. 

Sous Vide Pork Tenderloin Steaks

Published March 1, 2018.

For pork tenderloin that was perfectly tender and juicy from edge to edge, we used an immersion circulator.

Perfect Pan-Seared Pork Tenderloin Steaks

Published March 1, 2018.

How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, and deeply browned? Use two cooking methods.

Chinese-Style Barbecued Spareribs

Published January 1, 2018.

Cantonese restaurants employ lengthy marinades and specialty ovens to produce these gorgeously lacquered ribs. We do it in 2 hours with common cookware.

Ground Beef and Cheese Enchiladas

Published January 1, 2018.

Say goodbye to the enchiladas you thought you knew. Techniques from both sides of the border produce a quicker—but still deeply flavorful—take on this Tex-Mex staple.

Braised Brisket with Pomegranate, Cumin, and Cilantro

Published November 1, 2017.

Beefy in flavor and size, brisket has the potential to be the ultimate braised dish for company. The trick is turning this notoriously tough cut both moist and tender.

Sichuan Braised Tofu with Beef (Mapo Tofu)

Published September 1, 2017.

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 your mind.

Grilled Lamb-Stuffed Pitas with Yogurt Sauce

Published September 1, 2017.

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

Published September 1, 2017.

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.

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