Meat

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

We love skirt steak because it's cost-effective and flavorful. Here's how to grill it at home.

When you've gotta have steak, nothing satisfies like a rib eye. Here's how to treat it right.

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

With lamb rib chops, we insist you leave the fat on the bone.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

It seems daunting, but yes, you can make sausage at home. Here's everything you need to know to take on this rewarding project

You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.

The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.