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When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.
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Recipes
These 45 ground meat recipes will take you all through fall, so break out your favorite wooden spoon and get to it.
Recipes
Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
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Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.
Quick
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Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.
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Switch up your routine with gochujang sloppy joes, herby sheet-pan meatballs, a Dominican take on lasagna, and more.
Vegan
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A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.
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This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.
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Easy
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Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.
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Inspired by the flavors of Vietnamese pho, this ground beef and rice noodle soup comes together in just 20 minutes.
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Easy
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Cubes of boneless short rib are begging to be spiced, skewered, and grilled off to be your next quick any-night meal.
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Articles
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Culture
The world wide web of steaks, whole chickens, and ground chuck awaits you.
MacKenzie Chung Fegan
Lifestyle
Beef-less beef is everywhere. Here’s how it stacks up nutritionally.
Ali Francis
Cooking
This is still meatless Monday
Julia Bainbridge
Cooking
Ground meat can be a weeknight dinner lifesaver—here's how to cook ground beef, pork, lamb, chicken, and turkey without a recipe.
Rochelle Bilow
Cooking
These seven tips will send your next pasta to new heights.
Chris Morocco
Culture
Amy Finley
Videos
(287)
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“I think the nose-to-tail movement opens a pathway for people to cook responsibly and sustainably.” Today, Bon Appétit spends a day on the line with Chef Chris Leach, co-founder of Manteca, London’s hottest Italian restaurant. Manteca focuses on whole-animal butchery, making sure that no part of the animal goes to waste.
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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.
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Bon Appétit spends a day on the line with Pat LaFrieda, head butcher at Pat LaFrieda Meat Purveyors. Supplying meat to the most notable restaurants and hotels for over a century, Pat LaFrieda processes hundreds of thousands of pounds of meat a day and is home to the world’s largest dry-aging room. Take a look inside their operation and see what it takes to become America’s most celebrated butcher facility.
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From a single pig to eight delicious creations–butcher John Ratliff of Ends Meat joins Bon Appétit to demonstrate the full transformation of pork through nose-to-tail butchery. Watch as one pig becomes bacon, hot dogs, dry-aged pork chops, ham, coppa, guanciale, salami, and terrine, through centuries-old techniques of curing, smoking, and fermentation.
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We're back with a smokin' new episode of It's Alive and Brad Leone is bringing the beef straight from his own kitchen (and backyard.) From brining and spice rubs to the smoker and oven, Brad takes this beef on a transformative journey you won't want to miss.
A disclaimer: Although we all enjoy the discoveries that come with Brad's unique experiments in the kitchen, if you’re inspired to create your own version at home be sure to follow a tried and tested recipe so your preparations line up with food safety standards.
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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.