Meat

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.

The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving. Learn how to make this recipe and more in our online cooking class with Sur la Table.

There shouldn't be a surprise visit from the fire department when you're searing pork chops.

These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

More delicious than roasting, easier than deep-frying. Presenting: 16 excellent recipes for pan-fried everything.

How to turn that bone into a soup without making it too hammy.

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

This steak, with lentils, squash, pesto, almonds, and marinated feta, will be unlike anything you've ever tried before. In a good way.

In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse: Add just about anything to a bowl of it and, voilà! you’ve got dinner. But don’t think of it as a throwaway fill-you-up starch. Properly cooked short-grain white rice is a craveable study in subtlety and texture, to be mixed and matched at will.

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. This dish comes from Mr. Curry, a Brooklyn pop-up from chef Rebecca Collerton that celebrates the rich Indian food scene of England, where she grew up.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

They're practically begging to kick it with you by the fire.

Beat the holiday grocery shopping stress by ordering your Christmas bird online.

No one should have to put up with pork belly that's hard to chew. Especially not you.

Hold off on the holly sprigs. The only centerpiece your table needs is this showstopping crown roast of pork that's fit for a queen—and a crowd.

Don't be intimidated by big cuts of meat, like pork shoulder or crown roasts. Just avoid these common mistakes and learn to cook them to perfection.