Meat

Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

Meet koji, the miracle grain that's going to change your steak game forever.

You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.

Family recipes are the best kind of heirlooms—this spicy Italian sausage and bean soup from one of our readers proves why.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year.

These bright winter recipes will tide you over till spring.

It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.

There are some people out there committing truly heinous crimes against bacon. Don't be one of them. Avoid these common mistakes and enjoy the world's most perfect food.

These quick and easy recipes are guaranteed to keep you warm this winter.

The garlic knot is all grown up, and it brought mortadella to the party.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

Make London broil you actually want to eat (not one that you want to bury in the backyard).

Get outta here, beans—our best beef chili gets it right with three cuts of meat and tons of smoky chiles.

Dinner tonight: This spicy, 30-minute ramen with kimchi, bacon, and a poached egg.

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.