Meat

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

This simple trick for turning stew into pie has us wondering what we've been doing all our lives.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.

Biscuits and gravy meet loaded nachos.

Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.

Next time you roast beef in the oven or your slow cooker, you'll know with complete confidence that it'll come out right.

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

Cozy up with these hearty, unfussy meat-and-potatoes recipes.

Mike Greenfield and Josh Greenfield of The Brothers Green learn the Asian art of BBQ pork belly from chef Sean Scotese of Lazy Siu—and it's so simple you can do it at home.

Forget too thick, too thin, too lumpy, too greasy, too salty, or just bad gravy. Nobody needs that—especially not you.

Chefs Chris Cosentino and Chris Shepherd know meat. Listen to them; they're very smart dudes.

Make sure the butcher cuts the marrow bone in half for you.

Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.