Meat

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

This is a great roast to knock out in the morning.

Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.

And how to save your chops from dreaded dryness.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

Corned beef for every meal. That's how we celebrate St. Patrick's Day.

These egg rolls are the perfect solution for all those corned beef, cabbage, and carrot leftovers from St. Patrick’s Day.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

Chef Seamus Mullen explains why you should read on the floor and put eggs on your dinner plate.

The secret to a flavorful pan-fried noodle? Pork, mirin, and soy sauce.

This classic holiday dish is a must-have on Easter—any way you slice it.

Sloppy Joe day was the only day that mattered.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

Maybe it's time to stop oiling your pan.

The weird cuts of meat are weirdly delicious. You just have to do them right.

Gaby Melian is Bon Appétit's Test Kitchen Manager, and after we begged her for weeks, she shared her family's Argentinian empanadas recipe with us.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.