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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.

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.

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.

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.

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.

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.

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.

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.

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.

Grill-Smoked Herb-Rubbed Flat-Iron Steaks

Published July 1, 2017.

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.

Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa

Published May 1, 2017.

For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.

Panang Beef Curry

Published May 1, 2017.

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.

Pub-Style Steak and Ale Pie

Published March 1, 2017.

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 not that place.

Pan-Seared Thick-Cut Boneless Pork Chops

Published January 1, 2017.

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 interior.

Porchetta

Published November 1, 2016.

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.

Easier Roast Turkey and Gravy

Published November 1, 2016.

No flipping. No long-simmered gravy. For fuss-free turkey and a fast, richly flavored gravy, we borrow a tool from pizza making.

Cast Iron Steaks with Herb Butter

Published November 1, 2016.

This pan’s unbeatable heat retention should create the deepest, richest sear on a steak. But you first need to know your cast iron.

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.

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