Meat

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

If you have one beautiful piece of meat, you can build your meal out from there.

I actually like watching football, but this chili is the thing I'm really looking forward to.

The new #Cook90 cookbook is full of meal inspiration to carry you from breakfast to lunch to dinner—to tomorrow.

Forget your resolutions. Forget Dry January. Just focus on making lamb chops.

Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

It’s fast, it’s easy, and makes for a killer steak sandwich for dinner tomorrow, a little strategy we call nextovers.

What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

We all need a little more reverse-sear chuck steak in our lives.

It takes minimal effort. Actually, it doesn't take any effort at all.

Kabocha squash is made for purées.

You won’t wanna wait til morning.

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.

The garish Christmas classic gets a modern makeover.

Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.

A big hunk of protein is definitely the way to go.

Turn the rules of braising upside down for hands-off, slow-roasted meat allll winter.

This party-friendly pork with potatoes, leeks, and kale is an entire holiday feast in a pan.

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.

You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic.

Braised short ribs are worth every minute. Here’s editor in chief Adam Rapoport’s guide to making them.

These ham-and-cheese bites are the perfect cocktail party appetizer.