Meat

And no, we don't mean macaroni salad.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.

Here's the lo-fi answer to not owning a deli slicer.

Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

When Bad Saint chef Tom Cunanan is home at the grill, you can count on the same swoon-worthy flavors that define the dishes at his restaurant.

Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.

Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

The Instant Pot cuts down cooking time by half, meaning you’ve got crispy porky tacos for a crowd in about an hour.

From a smoky eggplant dip studded with pomegranate seeds to seven-spice grilled lamb chops, you won’t want to make just one of these special regional dishes.

And more things our senior associate food editor is currently obsessed with.

In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.

Alison Roman knows the best spring breaks are those spent putting together minimum effort, maximum reward dishes that blur the lines between lunch and dinner, lazy and ambitious.

The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices.

Pork belly, Napa cabbage, repeat. I can't stop making it!

It's flat. It's quick. And it's perfect for a weeknight celebration.

It’s out of vogue everywhere, except....

It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of the region and full of dimension.