Author: Ruth Cousineau
Author: Eric Ripert
Author: Pat Zatina
Author: Tori Ritchie
A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
Author: Amiel Stanek
Author: Diana Barrios Treviño
Author: Matt Lee
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the...
Author: Anya Hoffman
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that...
Author: Tyler Kord
Author: Tori Ritchie
Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Author: Donna Hay
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional...
Author: Greg Denton
Author: Robb Walsh
This healthy Mediterranean fish dish is ready in 30 minutes.
Author: Marie Devito Crowley
Author: Michael Symon
Author: Andrew Weil, M.D.
Author: Bon Appétit Test Kitchen
Author: Evan Kleiman
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman
Author: Nancy Oakes
If you opt for canned instead of dried beans in this recipe, they won't be quite as creamy, but you'll save yourself some time.
Author: Sarah Kirnon
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
Author: Maggie Ruggiero
Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your...
Author: Claire Saffitz
Recipe adapted from Food From Many Greek Kitchens, by Tessa Kiros.
Author: Reed Hearon