You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they...
Author: Melissa Clark
The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good...
Author: Melissa Clark
Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and plenty...
Author: Eric Kim
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in...
Author: Yewande Komolafe
This dish is downright addictive. Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill. Then they're rolled up into ssam (Korean-style wraps) by folding...
Author: Pete Wells
Author: Melissa Clark
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green. Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops. If you...
Author: Melissa Clark
Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though...
Author: David Tanis
Grilling meat is practically the South African national sport, crossing lines of wealth, geography and even race. Braai means grill in Afrikaans, and some say it's the only word recognized in all of the...
Author: Julia Moskin
Wild spring ramps are an earthy aromatic twist to this otherwise traditional approach to lamb chops. But you can just as easily use minced garlic or young green garlic shoots from the farmers' market....
Author: David Tanis
Arrachera, the cut of meat that is usually translated as "skirt steak," is very popular for grilling in Latin America, and also in the United States among butchers - because they know the difference between...
Author: Julia Moskin
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is...
Author: Pierre Franey
It is easy enough to take the basic ingredients and flavors of kimchi and create a fast cabbage salad that puts ordinary coleslaw to shame. Use it as a bed for grilled beef - or anything else that has...
Author: Mark Bittman
The muscular sear and smoky, crisp burnish of grilled food has immense appeal. But achieving it requires time and attention to hot coals. The grill master may scoff, but I have increasingly come to rely...
Author: Florence Fabricant
A huge rib-eye, cooked slowly then quickly - whether on a grill or in the oven - will yield perfectly cooked meat. The cost of the cut may seem like a lot to pay for a piece of meat, but if it's local...
Author: Mark Bittman
This dish is downright addictive. Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill. Then they're rolled up into ssam (Korean-style wraps) by folding...
Author: Pete Wells
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green. Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops. If you...
Author: Melissa Clark
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is...
Author: Pierre Franey
It is easy enough to take the basic ingredients and flavors of kimchi and create a fast cabbage salad that puts ordinary coleslaw to shame. Use it as a bed for grilled beef - or anything else that has...
Author: Mark Bittman