A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer.

Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef with a citrus zing. This recipe makes a deeply...

Porcini, pancetta, and rosemary bring the woodsy goodness to this lasagna. Layer that with nutmeg scented bésciamella sauce and a sprinkling of parmesan and you have a lasagna that’s more wooing than a box of chocolates. There’s quite...

The dish tastes as straightforward as it looks—tender chicken hearts dressed with a fresh vinaigrette.

For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch.

It’s pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, that’s what you might end up doing.

The lightly charred, wilted romaine leaves are satiny and succulent, better able to stand up to bold elements: crisp pancetta and a rich, robust dressing.

Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely.

Don’t resist this dish’s charm. Slicing through the silky flesh to reveals a seasoned lamb and rice stuffing, that is absolutely satisfying.