Meat

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.

The secret to the deep orange flavor in this simple weeknight dinner is to sear halved oranges next to the steak as it cooks, and then squeeze the caramelized juice all over your plate before digging in.

Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you’re not a fan, you can go with whatever canned bean you like.

Merguez, a lamb sausage spiced with cumin and chiles, is exceptional in this easy grain bowl, but any sausage you like will work just as well.

Cover a just-baked, garlic-scented pizza crust with a crisp salad of Bibb lettuce, blue cheese, prosciutto, and pickled onions, plus plenty of red wine vinaigrette.

Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes. Add roasted sweet potato or cooked grains to make it even more hearty.

This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.

The ingredients of this classic Portuguese soup (namely chorizo, kale, and potatoes) meld beautifully under pressure, so you only need water—no stock—to get a savory, rich broth.

Salty, rich pancetta balances bitter broccoli rabe in this savory, chile flake–spiked bread pudding.