Meat

For the most succulent results, use pork butt or shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.

This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor to this beef stew with very little work. "It's a complete meal, a one-dish wonder," Gomez says.

This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.

Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

Five ingredients and five steps will get you to burger heaven. Want to take this summer cook-out staple to the next level? Check out our recipe for the Butcher's Burger, which includes three different cuts of beef. This is part of BA's Best, a collection of our essential recipes.

Sweet pickled watermelon pairs perfectly with hearty country-style ribs—you need to try it to believe it!

Look for new potatoes (freshly dug, thin-skinned tubers that haven’t been stored) to make this hearty side dish.

In this grilled pork chop recipe, you won't be smoking up your kitchen as usual. And is that a glass of rosé we see in the photo? Interesting. Very interesting.

This flatiron steak recipe gets its flavor from a kicky olive tapenade.