Beef

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

How can you look at this and not crave brisket tacos?

Do you know the difference between Kobe and Wagyu steak? Plus, how to tell if your restaurant is lying about where their beef came from.

What do our readers want in July? Steak svizzerina, pickled strawberries, and miso corn soup.

Consider these essential techniques free cooking school.

What's at stake? A perfect steak, every time.

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

Short ribs aren't just for braisin'—this quick recipe includes a fast mole sauce that we can't get enough of.

Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.

Mastery of your grill lid stands between you and perfectly grilled steaks.

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.

Your favorite kitchen tool is heading outside for the summer.

51 Lincoln grills the tomatoes for this salad, but unless you have a screaming-hot grill, this can be tricky. Either way, use beefsteaks, which have an excellent ratio of flesh to seeds.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.

There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.

America’s fourth-largest metropolis is basically the United Nations of nosh. Tour Houston’s international food scene in eight brisket dishes.

Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

Forget filet mignon and rib-eye—these cheap-and-tasty cuts are going to be the star of your next meal.

It's official: Spring has arrived, and these recipes are here to prove it.