Kalyn's Kitchen (3)
New York Times (3)
Backyard BBQ (7)
Cocktail Party (6)
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut.
A steak house steak has a crusty, deeply browned exterior—a finish executed by means of intensely hot grills or broilers whose temperatures sometimes reach 800°.
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done.
This recipe's simplicity belies its succulent, complex taste.
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
This simple but hearty dish showcases the rich flavor of the duck.
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
This is a Kentuckian version of the Thanksgiving staple.
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.