Tender, inexpensive sirloin flap steak—another name for the “tails” of porterhouses and T-bones—is ideal for kebabs.

Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with porcini mushrooms.

The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews.

Like an elegant applesauce, this smooth purée goes well with grilled meats, especially pork.

Using turkey meat rather than just bones adds a deep richness to this stock.

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

Possibly the most delicious turkey meatloaf we’ve come up with, this one is incredibly moist (dark turkey meat is key).

This dish requires hours on the stovetop to make the meat tender and juicy and the sauce thick and intense, but it’s well worth waiting for.

Making your own duck confit allows you to control the spicing and the cooking time to produce a velvety piece of meat.