Beef

Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. Get the recipe for the Herb And Spinach Salsa Verde here and Smoky Salsa Roja here.

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

Let’s cut to the chase: Nobody likes tough balls. Easy. Don’t overwork the meatball mixture, and make sure to simmer gently.

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

Butterflying may sound like a complicated technique, but it's actually quite easy to do. A simple three step guide.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

Will eating burgers and steaks kill you in the end? We reviewed decades of research to find an answer to the question: Is red meat good or bad for you?

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.

We love skirt steak because it's cost-effective and flavorful. Here's how to grill it at home.

When you've gotta have steak, nothing satisfies like a rib eye. Here's how to treat it right.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.

The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.

Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Edward Kim, of Mott St in Chicago, grills brisket with no seasoning at all. If using presliced meat, be sure to cook it all the way through.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn’t a perfect steak, we don’t know what is.