Meat

Whether you're cooking for 4 or manning a 20-person barbecue, these are the cuts of meat that should be on your grill all summer.

This pickled beef recipe is a sleeper hit and just really amazingly good.

Ask your butcher for a whole leg, which will include part of the sirloin.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don’t shred when it’s time to grill them.

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.

For this pork chop recipe, to get a true reading on the meat, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher. Learn how it's done here.

Ralph Lauren's signature burger. At his New York City restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you’ll get great results with chuck alone. Watch the video here.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

We fought. We ate. We nodded silently, awestruck, and ate some more. And then we declared: This is the ultimate homemade egg sandwich.

Some of the best cured meats on the planet await those willing to scale a mountain in the Swiss Alps.

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her proportions for the dough, soup, and filling to help us create this recipe.

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

These meat recipes are for when you need to get dinner on the table... fast.

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.