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...

We guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce.

Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up.

This California classic pairs meaty mahi mahi with avocado and a citrus crema

This recipe is a basic template from which to have a blast mixing and matching different meats with different cheeses. We've given you suggestions for toppers and meat-and-cheese combinations to get your...

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...

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

Grilling the hot dogs first lends them a deeper, smokier flavor, and the buttermilk-cornmeal coating fries up to a thick, fluffy shell.

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.

A dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh).