The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill.

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française.

"Smothering" means braising a tough cut of meat to tenderize it. Slow simmering also concentrates the flavor of the gravy.

It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado.

This variation on steak frites spices up the steak and gives a garlic boost to frozen fries.

To compensate for not browning the meat, add “power” ingredients that produce a similar depth—cocoa powder, canned chipotles in adobo, and Worcestershire sauce....

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

An almost mystical combination beloved in France, mushrooms and fortified wines like Madeira elevate everything they touch.

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, and she knows that meatballs are always an easy sell.

The stars of this dish are the meatballs, of course, and they don’t disappoint.