Meat

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

If you decide to make this out in the wild, pack the perishables in a cooler.

All the flavors of a steak sandwich on rye, but in salad form.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Rack of lamb makes for a stunning main meal on Sunday.

From salad and soup to gnocchi and lamb, 7 recipes that incorporate the season's best greens—like bright asparagus, peppery watercress, and ramps

Lighten up your spring dinner routine with bright, seasonal mains—like a light fish chowder, a clever clam pasta, a green-filled galette, and a creamy, nutty romesco.

This April, there's tons to do, from eating steaks in Chicago to trying the latest (delicious) superfood: aroniaberries

Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

This impressive-looking roast is easy to carve once you get started.

Classic bistro steak and buttermilk onion rings make for a satisfying Sunday supper

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

Zingerman’s Raw Corned Beef Brisket is perfectly salty, easy to shred, and succulent but not too fatty.

Everyone loves corned beef on St. Paddy's Day—but what most of us really look forward to is corned beef hash the following morning. Here's how to make it