Beef

Steak. Chicken. Squash. It's all coming together in just one cast-iron skillet.

If there's one person we trust to teach us how to make a cauliflower steak, it's Yotam Ottolenghi.

Corned beef for every meal. That's how we celebrate St. Patrick's Day.

These egg rolls are the perfect solution for all those corned beef, cabbage, and carrot leftovers from St. Patrick’s Day.

Sloppy Joe day was the only day that mattered.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

Maybe it's time to stop oiling your pan.

Gaby Melian is Bon Appétit's Test Kitchen Manager, and after we begged her for weeks, she shared her family's Argentinian empanadas recipe with us.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.

This hot-sweet-smoky salsa transforms quick-seared short ribs into a dinner with complexity.

We would eat pretty much anything topped with mashed potatoes.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

Making cheesesteaks at home doesn’t require any fancy moves—only the willingness to turn your kitchen into a South Philly hoagie shop.

Beef or chicken? Pork or lamb? We let you know what to buy to help our old friend planet Earth.

Tips for buying and cooking meat like the responsible and healthy human you are.

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.

Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.

This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.

Can you even make braised short ribs better? Yes—if you serve them over pasta.

You spent some cash on a roast. Better make it perfectly crispy, pink, and pristine.

If you've got a tenderloin in the oven and Champagne flowing freely, your place is probably the best party on the planet.