Meat

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

We love the easy walnut sauce that goes with this pork tenderloin. Make it up to a week ahead to go alongside another fast weeknight meal; just store in a jar and chill.

Be sure to get heavy color on the bread and sausage. Thank us later.

Partially freeze the short ribs before you slice to get really thin cuts.

Leftover pasta. Leftover curry. Leftover fried chicken. We break it all down.

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

Steak fries don't deserve to be called fries.

Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. 

Impress all of your friends with a beautiful spread that costs less than $20—and can be sourced from the deli counter.

Sizzle like you mean it.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

Adam Rapoport on how he's ditching the potatoes... some of the time.

Because quesadillas are SO sophomore year. This chorizo and refried bean tostada recipe is what you need when your wallet is broken.

Think of this as everything you love from this takeout stalwart, but grilled.

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.

From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

Bacon so thick, you can measure it with a ruler.

Use simply spiced pork to make a lunch worth looking forward to.

How to ditch the bottle and make—and use—homemade teriyaki sauce.