Meat

Also known as 30 ways to get oohs and ahhs at the table.

The cool kids from Elena in Montreal know how to hunker down and cook.

The best-selling cookbook author shares her recipe for a tangy, herby brisket—no ketchup required.

It makes all the difference when the sandwiches are assembled.

A beef and ginger stir fry with a secret ingredient.

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.

A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad. 

Hash can be good—let me prove it. 

This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

Salty, smoky, fatty, and always in my freezer. 

Lessons learned through a perfect meal.

Best eaten alone. On the couch. While watching a movie you've already seen.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

Like your empanadas fried? This dough was specifically developed to withstand hot oil, and it works beautifully with any filling of your choosing.

If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.

Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

Brisket, bacon, and beans are the culinary trifecta you’ve been waiting for.