The flavor of beef, the binding qualities of veal, and the succulence of pork sausage combine to make this meat lasagne wonderfully light and juicy.

These satisfying tarts may incite “vegetarian envy” in your meat-eating guests. The recipe makes 4 main-course portions or can be served as sides.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

Argentina, renowned for its grilled meats, and not just beef. Open up and flatten a chicken so more surface area can get a smoky char.

A glaze of sweet vermouth cooked down with orange zest, bay leaves, and rosemary doubles as a sauce and pairs well with the meat.

We encourage you to seek out a bone-in pork loin for this recipe; the meat always seems a bit richer and deeper in flavor.

These “hats” are a classic dish in Ferrara, where you’ll find them filled with a range of different things, from meat to vegetables.

Miss Lewis gives the option of roasting in the oven, and that’s what we did because it plays up the contrast between the rich, tender, moist dark meat and the crisp skin.

We may call this Asian, yet the flavors of soy sauce, hoisin, and ginger are as familiar to Americans as ketchup and mustard. Fuse them with pork shoulder in a long, slow braise and you’ll end up with the...

Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack.