Meat

Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind.

Labor Day is about cooking, eating, and doing a whole lot of nothing. We're very down for that.

Sorry, but it’s true.

Because there's still time for one last barbecue.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

Deb Perelman is all about feeding her kids the healthy stuff. But she’s willing to make an exception for this perfect sandwich.

The “Nothing Fancy” cookbook author on how to host the most most baller dinner party in the most low-key way possible.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

Make these succulent pork chops when it’s 6:26 p.m. on a Monday and you haven’t figured out what’s for dinner.

Make this glossy, buttery beef stir fry when you need dinner on the table in less time than it takes to listen to a podcast.

This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.

Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.

They are like Slim Jims but wayyyyyyyy better.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Smitten Kitchen’s Deb Perelman has a hummus recipe that’ll please everyone from picky kids to guests who are gluten-free.

At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.

We can’t get enough of the smash burger, with a squishy bun and a lacy griddled patty (make that two, actually, to maximize that crispy exterior).

When you’re not in the mood to do much work, you need a marinade that does the work for you.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

Lamb chops need enough time on the grill to let the fat render, so keep movin’ ‘em around.

Lots of toasted pita for scooping up everything is nonnegotiable.

It's called the Ideal Meat Formula. Look it up.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"