Meat

The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time.

Polish sausage gives the onions and chiles a rich, smoky flavor.

The truth is, you can use any supermarket bone-in ham for this recipe, or buy a half ham and cut the recipe accordingly. But considering the holiday occasion, it's worthwhile to get the best cured, smoked, bone-in ham you can find. Special-order one from your butcher or from dartagnan.com (we love the applewood-smoked version).

A classic twist on your basic meat-and-potatoes meal, chicken sausages and squash keep things healthy.

This Asian-inspired broccoli beef recipe will make you forget all about that takeout menu.

In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.

Toss with spinach, escarole, or kale, or spoon over pork chops.

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

This fried rabbit recipe will make a believer out of anyone—just don't mention Thumper.

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.