Meat

This hot-sweet-smoky salsa transforms quick-seared short ribs into a dinner with complexity.

This free-form meatloaf is infused with coriander, cumin, and cinnamon, making it anything but an ordinary weeknight meal.

Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll.

You’ll be thanking yourself (and us?!) the next time that breakfast sandwich craving hits.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

Pork and beans—a match made in heaven.

We would eat pretty much anything topped with mashed potatoes.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

Feel free to sub store-bought tortilla chips for the tostadas.

Making cheesesteaks at home doesn’t require any fancy moves—only the willingness to turn your kitchen into a South Philly hoagie shop.

Beef or chicken? Pork or lamb? We let you know what to buy to help our old friend planet Earth.

The 3-tier system for buying meat that you can feel good about.

Tips for buying and cooking meat like the responsible and healthy human you are.

Delicious, melt-in-your-mouth chicken, pork shoulder, salmon, and more slow-roasted recipes that are worth the wait.

AKA how to not get bored after two days of leftovers.

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

While pork rib chops would be fine for this recipe, thin shoulder steaks or blade chops have more fat, meaning they’ll stay ultrajuicy even after a hard sear.

Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

For this pork chop recipe, the target temperature for the meat might be lower than what you’re used to. That’s because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.