Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you’ve always associated with richly flavored chorizo.

In eastern North Carolina, barbecue means a whole hog cooked low and slow over a banked pit. For us, however, the whole hog had to go.

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.

Burgers are best when made with fatty chuck that is well marbled, with a strip of fat running through the middle.

This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù.

This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.

Try a heritage Berkshire pork loin rack for great flavor and tenderness. If you are lucky enough to have a pork vendor at your local farmers market you can buy it there (you might want to order it in advance) or it...

This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably.