Meat

Advice for home cooks on how to buy, store, and cook heritage pork, pasture-raised poultry, and grass-fed beef

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

As the pork cooks, the fat will gradually render, basting the roast.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

From lean and tender pork loins to tasty pork shoulders to a classic pork chops, we've compiled 25 of our favorite recipes that puts a pig to good use.

The holiday ham—bone-in, baked, and glazed for a burnished sheen—is the real Christmas miracle.

Can you believe Bon Appétit didn't cover Hanukkah until 1990? And when we did, it was with a ketchup-infused, cooked-to-death brisket. L'Chaim!

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

It might seem like a long time, but cooking the bacon until it’s well-done means it’ll stay crisp at the table.

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

The tart sweetness of the pomegranate relish cuts through the richness of the lamb.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

The flat cut of this Belgian-Ale Braised Brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy.. It will hold its shape better as it cooks, and slices neatly.