Meat

At Maydān the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.

Nduja, a spicy salami now produced domestically, blends cured pork fat and chiles in a spreadable, meltable consistency. Combining it with lobster is transformative, taking this basic pasta Pomodoro to the next level.

Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.

Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.

This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches.

Using ground pork instead of stew meat is a practical and easy way of making menudo on a weeknight.

Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.

This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.

In the air fryer, you can have tender, pull-apart ribs in a fraction of the traditional time. The spice rub ensures a crunchy, caramelized exterior “shell” as well, so there’s nothing missing here except the hefty barbecue grill and all the mess that comes along with it.

Beef tenderloin is precious enough to baby on a two-zone grill: Sear it over high heat, then transfer it to the cooler side and turn it often to hit a perfect medium-rare.

Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.

Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).