Meat

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type. This is part of BA's Best, a collection of our essential recipes.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

We’re now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

Prefer a turkey, pork, or lamb sausage? By all means, use that instead.

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Will eating burgers and steaks kill you in the end? We reviewed decades of research to find an answer to the question: Is red meat good or bad for you?

Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features