Meat

Classic German flavors bring a fresh twist to this beloved hors d'oeuvre.

Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.

A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don’t be intimidated. It’s still a roast, after all, and that means it’s easy to cook.

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor.

Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.

Arugula adds a fresh, peppery bite to this simple sausage and roasted vegetable pasta.

Make a big batch of this simple braise and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more in the weeks to come.

Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy Gruyère sauce.

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever crispy, skillet-fried toast is an option, you should probably take it.

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.