Meaty Mains

Reverse-Sear Leg of Lamb with Garlic, Fennel and Herbs

The conventional way to cook a roast or thick steak so it develops a well-browned exterior is to sear it over high heat, then finish it the gentler heat of the oven. The reverse-sear method, which we use here, flips the order. We slow-roast a boneless

By Courtney HillMay 22, 2025

Barolo-Braised Beef Short Ribs

Short ribs start out tough but are well marbled; slow, gentle braising renders them succulent and tender.

By Diane UngerOctober 24, 2022

Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef

A prune-based marinade helped us transform an economical eye round into a tender and juicy roast. The sugars in the prunes and ketchup create a nicely caramelized crust, while the salt and soy sauce provide seasoning that flavors the meat throughout.

By Diane UngerOctober 17, 2019

Roasted Chicken, Perfected

The architecture of a chicken, along with the different target temperatures for white and dark meat, make it difficult to perfectly roast a whole bird. The breast is best at 160°F to 165°F; dark meat needs to hit at least 175°F, though it’s best at 19

By Wes MartinFebruary 21, 2025

Porcini-Rubbed Beef Tenderloin

Mushrooms are the secret to this beef-boosting, umami-packed spice rub.

By Albert StummSeptember 27, 2023

Skillet-Roasted Chicken with Burnt Shallot Jus

“Burnt” here is a good thing. Shallots and garlic roast under a whole chicken, where the shallots in particular develop scorched outer layers. This charring provides rich flavor and deep color to a simple jus that accompanies the carved bird. Credit f

By Hisham Ali HassanJanuary 2, 2026

Reverse-Seared Pork Loin with Roasted Shallots and Pears

We’re flipping the script on searing. Boneless pork loin is notorious for turning out dry, tough and tasteless. Our solution is to reverse the order of operations. Instead of searing the meat at the start, we roast it low and slow for most of the cook

By Milk StreetMarch 27, 2025

Paprika-Rubbed Pork Tenderloin

“I found myself wanting to lick my plate to get every last bit of sauce."

By Sandra Rose GluckFebruary 5, 2018

Colombian Braised Beef (Posta Negra)

Named after its dark, sweet sauce, posta negra is a classic Colombian dish made by braising beef in a flavorful liquid seasoned with panela sugar and spices. For our version, we call for a 5-pound beef chuck roast; it's a fat-rich cut, so trim it well

By Diane UngerFebruary 5, 2018

Slow-Roasted Chicken with Garlic and Mustard Pan Sauce

Roasting chicken leg quarters for 2½ hours in a 300°F oven is transformative. The fat has lots of time to render, so the skin takes on a paper-thin crispness and a golden brown hue. The meat, meanwhile, becomes so tender and succulent you don’t need a

By Courtney HillAugust 5, 2025

Parmesan-Crusted Chicken with Vinegar Jus

Cheesy-crispy chicken and a vinegar jus. Need we say more? This recipe is loosely inspired by chicken savoy, the signature dish of New Jersey’s Belmont Tavern, but it is a delicious marriage of cheese-crusted chicken and vinegary, garlicky sauce. We u

By Felisia TanMarch 26, 2025

Short Rib and Butternut Squash Tagine

A savory-sweet bowl of beef and butternut squash, inspired by Moroccan tagines (but cooked in an Instant Pot).

By Courtney HillAugust 9, 2023