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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
5.0
(5)
XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.
3.3
(3.3)
Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.
5.0
(5)
It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.
5.0
(4.88)
This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.
5.0
(5)
It's not just for show—it's what's for dinner.
Christina Chaey
To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms.
4.0
(4.17)
These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.
3.7
(3.67)
Why choose between boiled or fried? The key to these pierogies is doing both.
3.7
(3.67)
There's gold in that freezer case. Gold!
Lilli Sherman
Headed to your local butcher shop? Here’s what’s for sale (besides dinner).
Lilli Sherman
Get the whole-animal butcher shop treatment at ten of our favorite spots around the country.
Josie Adams
Forget filet mignon and rib-eye—these cheap-and-tasty cuts are going to be the star of your next meal.
Amiel Stanek
Belcampo Meat Co.'s Anya Fernald explains why and how you should be cooking better-for-you meat.
Belle Cushing
It's official: Spring has arrived, and these recipes are here to prove it.
Claire Saffitz
This month, our readers have a creamy wedge salad dressing, a coffee-rubbed steak, and a whole lotta Vegas on the mind.
Belle Cushing
Why whole pork shoulders and lamb bellies and pig's heads are on all of your favorite restaurants' menus.
Elyssa Goldberg
Turns out, the one tool you need to make a wood-fired meal yourself is right there in your living room.
Chris Morocco, Lilli Sherman, and Amiel Stanek
This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.
4.5
(4.53)
Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.
5.0
(4.88)
Easy
The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.
4.0
(3.92)
Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.
5.0
(5)
Chefs everywhere know it: Fire is where the magic happens.
2.0
(2)
The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.
4.0
(4)