Beef

Even if it's grass-fed beef, it's better to chew on weeds from your backyard than consume meat. But if you really want a steak, go as local as possible. Here's how I did it.

Even though the beef industry is harmful to the environment, I just can't give up meat entirely—but I try to eat a lot less of it. So this recipe better be worth it.

This beef was at its best, tender, moist, not at all salty, bursting with subtle spice, and deliciously robust. This is the way corned beef should taste every time. It was hard to resist the pieces directly as I was slicing them for the platter.

We could be convinced to serve this flank steak recipe for breakfast—the potatoes basically make this morning food.

With a little advance planning, you can even whip it up in the time it would take to make a weeknight dinner.

I loved this recipe. I loved making the tenderloin. I loved salting the meat. I loved (LOVED) the port reduction--I did NOT love the price. Ah, love! Every rose, does indeed, have its thorn.