Beef

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.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly. It would be great with ground beef too, if that’s more your thing.

It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

In this week's Bon Appétit Foodcast, Aaron Franklin shares his brisket secrets.

Topping this modern tartare with groats adds an earthy note, but they’re mostly there for texture. A coarse toasted breadcrumb can be subbed. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.