Serious Eats (4)
Simply Recipes (4)
Main Course (360)
Soups & Stews (83)
Side Dish (25)
Backyard BBQ (37)
Cocktail Party (7)
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
These spiced croquettes are a classic Middle Eastern snack.
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Fruits of the Forest Beth Kracklauer
Beth describes some of the unique mushrooms found in Yunnan Province, China
Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us.
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce.
South Side Style: Chicago Barbecue Michael Stern
Chicago's distinctive barbecue traveled north with the blues
What beef brisket, pork shoulder, and other pit classics have in common is that they come from the more exercised parts of the animal, and therefore have more flavor.
Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side.
These classic baked beans are a barbecue side-dish staple.
The rub on this classic Texas beef brisket forms a flavorful crust on its exterior.
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011).
This sandwich of ground beef and spicy tomato sauce is a classic.