Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home...
Author: Kay Chun
Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible...
Author: Lara Lee
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground...
Author: Kay Chun
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled...
Author: David Tanis
Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines...
Author: Steven Raichlen
Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips...
Author: David Tanis
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai...
Author: David Tanis
You don't need a meat thermometer to grill a great skirt steak: When cooked over high heat, the inside will be medium rare once the steak is bronzed on the outside. For seasoning, counter the cut's big...
Author: Ali Slagle
Perhaps the best known and most coveted dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder. It's marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted...
Author: Von Diaz
Get the best pork chops you can, and the thickest, and give yourself a good 12 hours or more of lead time to soak them in the brine. If you are omitting the anise in the brine, you could add some flavor...
Author: Sam Sifton
Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are...
Author: Kay Chun
Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it's the addition of orange...
Author: Dorie Greenspan
Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe....
Author: Melissa Clark
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey's perfume are complemented by the similarly sweet carrots and...
Author: David Tanis
Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin and chiles. Historically, it's tied to Maroons fleeing enslavement in the Jamaican foothills, and is among...
Author: Von Diaz
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then...
Author: John Willoughby
Hazel Craig, the mother of the pastry chef Jessica Craig, prepares this hearty, spicy dish from her native Jamaica with her homemade curry powder blend. It's worth making to maximize the dish's depth and...
Author: Priya Krishna
Wintry weather and holiday get-togethers require celebratory food to share. Try venison instead of the more common roasts. A rub of cumin and pepper gives these chops warmth, while bacon adds a whiff of...
Author: Florence Fabricant
Tet is for savoring abundance, which explains why this rich, savory braise of pork and eggs in bittersweet caramel sauce is a must-have on many southern Vietnamese Lunar New Year menus. It's an extravagant...
Author: Andrea Nguyen
Lamb chops are always a treat, especially when marinated with lots of chopped rosemary, sage and garlic, then pan-fried slowly in extra-virgin olive oil. A delightful accompaniment is a seasonal vegetable...
Author: David Tanis
Eddie Hernandez, who runs Taqueria del Sol, a string of easygoing Mexican restaurants in Georgia and Tennessee, considers himself a born-again Southern boy whose food reflects a mash-up of the two cultures....
Author: Kim Severson
This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind...
Author: Ligaya Mishan
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene. This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes...
Author: Marian Burros
Smoke has been called the umami of barbecue, and these pork chops, which the chef Curtis Stone cooks over wood fire at his restaurant Gwen in Los Angeles, possess it in spades. Fish sauce and soy sauce...
Author: Steven Raichlen
This recipe for a simple dish of mala beef comes from Jason Wang of Xi'an Famous Foods in New York, but as Wang puts it, "You can mala anything." Spicy chiles and tingly Sichuan peppercorns define mala,...
Author: Tejal Rao
A richness permeates these ribs, which are first marinated, then grilled until charred and finally simmered in a bittersweet caramel sauce. They become so dark and savory that some people mistake them...
Author: Andrea Nguyen
Kakuni - "square-simmered" in Japanese - is a dish of pork belly cubes that are tender and savory after simmering slowly in a base of soy sauce, sugar and sake. The dish is eaten all over Japan, but its...
Author: Bryan Washington
This is a classic dish from Emilia-Romagna, a region in Italy where dairy and meat feature heavily in the traditional cuisine. Marcella Hazan wrote in her book, "Essentials of Classic Italian Cooking,"...
Author: Sarah DiGregorio
During Passover, this brisket, an American Jewish dish deeply influenced by the food historian Michael W. Twitty's Black heritage, will entice guests. Made with vibrant ingredients common in the cuisines...
Author: Kayla Stewart
This pork belly dish is less a recipe and more a road map to dinner. A chill way to have Korean barbecue at home, samgyeopsal, or "three-layer meat," refers to pork belly's fat cap and the two leaner layers...
Author: Eric Kim
The beefy nature of goose legs makes them a good choice for this rich, slightly spicy braise, but duck legs work fine, too. The timing here is very forgiving. This recipe cooks on a stovetop, but you could...
Author: Kim Severson
This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting sauce than the standard...
Author: Melissa Clark
One of the great joys of summer cooking is the availability of just-picked green beans, Romano beans and yellow wax beans, as well as tender, creamy fresh shell beans. They make a delicious colorful main-course...
Author: David Tanis
Hazel Craig, the mother of the pastry chef Jessica Craig, prepares this hearty, spicy dish from her native Jamaica with her homemade curry powder blend. It's worth making to maximize the dish's depth and...
Author: Priya Krishna
Using a sous-vide machine to cook lean cuts like pork tenderloin produces silky, pink-centered meat that is juicy and tender. Here, the pork is cooked in a peanut-sesame sauce spiked with loads of ginger...
Author: Melissa Clark
This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting sauce than the standard...
Author: Melissa Clark
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled...
Author: David Tanis
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai...
Author: David Tanis