Meat

Our favorite dinner party short ribs are so simple, they almost cook themselves.

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.

After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops.

Leftover sauce? Bring a pot of water to boil: It’s pasta night.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

This recipe doesn't make sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

If you’re not a lamb person, ground beef will also taste great.

Put a tray of these in the oven when the first guests show up.

Any night can be Oktoberfest with our one-skillet recipe for crisped beer-poached brats.

Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. Get the recipe for the Herb And Spinach Salsa Verde here and Smoky Salsa Roja here.

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

The pickled hard-boiled eggs are a great snack on their own—they’re sold individually at Shed in Healdsburg, California.

Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.

Let’s cut to the chase: Nobody likes tough balls. Easy. Don’t overwork the meatball mixture, and make sure to simmer gently.

Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.