Meat

Pork provides so much more joy than just bacon and barbecue. Chef Kevin Gillespie shares 6 awesome new ways to cook it.

Don't be afraid to cook that $50 porterhouse steak—this method is fool-proof.

Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves.

Easy: buy some giant, beautifully marbled hunks of Wagyu beef, grill them, and serve them with some high-quality Japanese whiskey.

Today, you requested a soup recipe with beans. We think you're gonna like this one-hour, one-pot meal.

Watch the video and follow Mullen’s easy steps to make the most of the whole animal.

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

The steak can be marinated a day in advance—in fact, it gets better.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

These mini tarts are double sealed for extra insurance.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.

Paleo or not, meat-based energy bars are hitting the performance fuel and snack food scene hard. We tried the most popular brands to see how they fared.

Red wine-braised brisket has all the makings of a family classic.

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.

Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. This is part of BA's Best, a collection of our essential recipes.

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

We fully support eating your feelings and cooking up some great comfort food. Here's what's on the menu.