Meat

Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.

Prepare a Korean barbecue feast at home with these sweet-and-salty grilled short ribs, plus all the fixings you'll need to eat them in ssam, or lettuce wraps.

Dial up the flavor of your summer steaks with chow, a sweet and spicy Trinidadian staple. 

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

Sweet corn and fresh clams come together in this luxuriously creamy yet entirely dairy-free summer soup.

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

Editor in chief Dawn Davis is all about quick recipes with big payoff.

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

This month we were all about spring veg and comfort food.

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

Don’t break a sweat looking for the perfect summer steak recipe. We’ve got what you need right here.

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!

Smoked salt and herbs add depth and sweet pickled radishes bring some zing to this bison rib eye.