Beef

This homemade version of the Italian classic tastes as though it's been perfected over generations.

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.

This oxtail soup recipe is the ultimate dead-of-winter warmer.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

Associate editor Julia Kramer revisits sportswriter Hy Goldberg's cooking column from the 1960s, and tests his recipe for Veal Scallopine

The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

This steak pairs well with grilled corn or a crunchy salad.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.

To give steaks a boost, chef David Myers of Hinoki & the Bird in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).

Old (like, 140 days old--or older!) is new when it comes to the best beef you can get in a restaurant

Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that.

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

You can also try this recipe with chives, dill, oregano, or parsley.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.

Your next weeknight dinner is this steak stir fry recipe. We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

The trick to a successful stir-fry? Prep everything before you cook.

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.