Meat

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

If you’re short on time or refrigerator space, you can preseason the pork for only one to two hours.

This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.

This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.

We asked a butcher for tips on how to salvage overcooked meats.

Bacon grease is liquid gold. Here's how to render it the right way—and make the most out of it in your cooking.

Cheap and versatile short ribs aren't just destined for hours of braising in the oven—here's how to turn them into a speedy weeknight main.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

If you’re camping, make this your night one dinner, when the fish is freshest.

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

A peppy cherry dressing is a natural pairing for pork.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

These fillings would also work wrapped up in a tortilla or lavash.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Learn how to cook veal and embrace a whole new world of dinner options.

Instead of grilling individual chops for a crowd, get a massive one and cook it to share. Here's how it's done.

Crack the code to the most rocking meal in town.

We took a trip to The Meat Hook, a Brooklyn butcher shop, where they showed us just how beef becomes a burger.

You've got a pound of ground beef in the freezer: Now what? These six ideas for what to cook with ground beef have you covered for dinner tonight.

These huge, juicy cuts of meat for the grill all serve a crowd, have really good rubs, and happen to be idiot-proof.