Meat

Thin-cut flanken-style ribs with a low-effort lemon-rosemary marinade cook in less than 10 minutes.

Large primal-looking beef ribs are meltingly tender and richly marbled under a peppery-sweet jacket of spices.

These spiced lamb burgers prove anything can be breakfast when you put an egg on it.

Choosing a healthy dinner recipe on a weeknight should always be easy and never be boring.

This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried.

Juicy sweet peaches are leveled up with chili crisp and vinegar, becoming the star ingredient in this summer sandwich that’s sure to be your next picnic MVP.

Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.

Summer dinner comes together in no time when everything’s thrown on the grill and finished in an easy tangy dressing inspired by Italian mostarda.

Call it a BLT salad, call it ranch salad, this combination of bacon-y breadcrumbs, tomatoes, and creamy cool dressing has got just enough going on for us to call it dinner.

Our best carne asada tacos are made with grill-friendly flank or skirt steak and get punchy flavor from a citrusy marinade with cilantro and garlic.

A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.

A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.

When is a hamburger a sandwich? When it’s stacked with a fried egg, pickled red onions, and special sauce, between two buttered pieces of white bread.

What do we mean by “pesto vibes”?  A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.

For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential. 

Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

Preparing the Korean culinary icon bibimbap at home takes time, care, and possibly a trip to a Korean grocery store, but it’s well worth it for this recipe.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

With chewy noodles, crispy ground pork, and crunchy cabbage, there’s no need to serve anything alongside this quick-fire udon noodle recipe.

With the help of low-heat grilling, this tacos al pastor recipe delivers tender, juicy pork tacos—no spit-fire roasting required.

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.