Meat

You're 10 minutes away from homemade sausage patties. Make a few batches and freeze them for brunch emergencies.

Here in America, reindeer are adorable red-nosed present-bringers. Over in Norway, they’re dinner.

The combination of lamb, spices, herbs, and raisins is truly addictive.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

This cut of pork was put here to make up happy.

All you need to do is change this one thing.

This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.

Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here.

Five tips that will get you started.

Scallops in 10 minutes, and more awesome recipes that our food director makes time and time again.

It's so easy, there's really no excuse not to make one.

It can't be filet every day. Here are four budget steaks we love cooking any night of the week.

Don't hold back. This is going to be tasty.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

Build big flavor quickly with condiments that are already in your fridge.

For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.

Ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious.

A creamy puréed soup with delightful crunchy things sprinkled on top.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner.

The ultimate fancy-but-not-too-fancy date night dinner.

It's all about that special sauce.