Meat

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.

There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.

Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

So much to love on one plate!

Our favorite recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your dinner rotation.

This weekend brunch project is a springtime party showstopper.

Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.

At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.

Hearing other people rave about them was making me nuts. I knew I needed to make these spicy pork noodles ASAP.

Seriously. Two ingredients. Promise.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

We took the classic, beloved Chicken Marbella and made it weeknight-friendly by using quick-cooking pork tenderloin instead.

It’s brothy. It’s crispy. It’s pretty much perfect.

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)

Meet the new rich, tangy weeknight red sauce that combines two of our favorite noodle dishes.

Full-on explosive flavor in under an hour.

I love all winter braises, but this is the one I make all. the. time.

Crispy ground lamb, with its earthy, grassy flavor, stands up perfectly to a big pile of fresh herbs and salty marinated cheese.

Slightly sweet, deeply savory, and yep, you can make it in a Dutch oven.