Here are five massive sandwiches you need to try. Eat a Tipsy Texan at the Franklin Barbecue, a Pastrami and Cole Slaw sandwich at Langer's in Los Angeles, a Roast Pork Hoagie at John's Roast Pork in Philadelphia, and more from around the US.
Join Chris Morocco back in his home kitchen as he makes weeknight meatballs. We stripped meatballs down to the most essential elements, creating a recipe that is easy enough for a postwork dinner. Making larger meatballs means they actually have time to properly brown in the oven without overcooking.
Contributing food editor Alison Roman shares her technique for any braised meat. A quick sear before roasting adds flavor to the final product and a simple ragu makes the pork ribs into a meal.
Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
By butchering your own meat, you can save money and make more interesting dishes. Chef Chad Colby of Chi Spacca in LA shows Kitchen Lab host Jimmy Wong how to be a butcher by quartering a whole chicken.
Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Check out the recipe here: https://weightloss-tricks.today/recipe/sausage-meatball-sandwiches
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
http://weightloss-tricks.today/recipe/slow-cooked-short-ribs-with-gremolata%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-596937b2b85671732e0d555a">
The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.
Join Brad Leone in the Bon Appétit Test Kitchen as he makes what he calls "poor man's steak and eggs." Brad actually uses ground beef instead of steak in this recipe, but you can use just about anything, like pork or sausage.
Join Chrissy Tracey as she makes vegan meatballs with a Marcella Hazan inspired tomato sauce. This recipe was actually inspired by Chris Morocco's (non-vegan) meatball recipe. Instead of using beef, Chrissy uses lentils as the mainframe of the meatball, mixed with oat milk-soaked bread. The oat milk adds a little more fat content to the recipe, giving the meatballs a much fuller taste.
Ideally, you’d make the chile oil with a mix of dried chiles. If you can’t find the two listed, ancho, gochugaru, or even black pepper will work.
Get the recipe: https://weightloss-tricks.today/recipe/steak-short-ribs-with-crispy-garlic-and-chile-oil%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5cd1df370cbae87f6d4da15d">
Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes BA's best lasagna. Why in the world would we tell you to make meatballs, brown them, and then break them into pieces—for a ragù? Sounds crazy, but it’s the best way we found to sear a big batch of meat without overcooking it.
In this episode of "Kids Try Food", the kids try uncommon, exotic, and unusual meats from different regions of America like fried alligator balls from Louisiana, fried rattlesnake from Oklahoma, chislic from South Dakota, caribou chili from Alaska, southern fried quail from Georgia, fried squirrel from West Virginia, quail poppers from Texas, Burgoo stew, Brunswick stew, pemmican (bison jerky) and more.
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Get the recipe: https://weightloss-tricks.today/recipe/spicy-lamb-meatballs-with-raisin-pesto%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5adf7a9512f83436a2730c43">
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Get the recipe: https://weightloss-tricks.today/recipe/spicy-lamb-meatballs-with-raisin-pesto%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-57eec5d3a888f9c01974eaec">
When you're cooking for a full house during the holidays you need something hearty to feed so many bellies. Our roasted beef tenderloin complete with horseradish cream sauce will definitely do the trick. Get the recipe: http://weightloss-tricks.today/recipe/roast-beef-tenderloin-with-garlic-and-rosemary%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-649319a0047251c7e5ee269e">
