Meat

This one-skillet meal is ideal for both chilly evenings and weekend mornings when hot melted cheese and comfort is all you want. Leave a handful of chips undressed to tuck into the skillet at the last minute. Their salsa-free points add the perfect layer of crunch.

This tequila-infused carnitas recipe is perfect for festive occasions—or any weeknight you want to party.

This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions before glazing.

Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.

Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.

These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.

Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes…need I say more?

A little sweet, a little spicy, a little smoky—these pork shoulder steaks have everything it takes to steal the show at your next dinner party. 

This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.

Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce—this is the definition of cold-weather comfort food.

The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it’s roasted over high heat to create a spicy, toasty bark.

The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.

These baked-then-broiled ribs boast a flavorful, savory glaze that combines earthy red miso, warming gochujang, and Calabrian chiles.