There’s enough garlic butter here to drench every morsel of lobster meat—you'll want to serve crusty bread on the side to soak it all up.

A 1-inch-thick rib pork chop is big enough to take a commanding spot on the plate but not so big as to overwhelm it. This brine works quickly and it’s worth it for the juiciness and flavor it imparts to the...

Roasted with super-savory pancetta and olives, the garlicky chicken meat stays moist in a shallow bath of white wine.

Chicken’s dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade.

Love red meat but tired of beef? Try duck breasts instead: They are as easy to cook as chicken.

Rack of lamb, a popular restaurant cut, is easy to cook at home. Roasting the meat over sliced potatoes enlivens them with savory juices.

You’ll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget—and then enjoy.

This is the best turkey most of us have ever tasted. The truffle butter moistens the turkey’s meat and crisps its skin during a high-heat roast.

These meatballs are legendary, and for good reason: Three types of meat give them depth, and a meaty, bacon-studded sauce puts them over the top.

A goose on the table is a gift in and of itself: The crisp skin is a perfect counterpart to the moist, rich meat.