Meat

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

This homemade version of the Italian classic tastes as though it's been perfected over generations.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

For this deviled ham recipe (and everything else), we love Benton’s brand, made in Tennessee.

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Cocoa powder lends a bittersweet depth to the lamb rub and plays well with the olives in the relish. Just make sure you’re using unsweetened!

There's more to ordering meat than asking for a 2-inch rib eye. Learn how to talk to a butcher, and you'll get treated to the best cuts, special items—maybe even invited to a barbecue

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.

This oxtail soup recipe is the ultimate dead-of-winter warmer.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

The bacon fat is an obvious bonus to the crunchy texture in this roasted chickpeas recipe.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

Associate editor Julia Kramer revisits sportswriter Hy Goldberg's cooking column from the 1960s, and tests his recipe for Veal Scallopine

The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

This steak pairs well with grilled corn or a crunchy salad.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.