Meat

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential.

Refreshingly cold noodles, Vietnamese-spiced pork meatballs, and an array of toppings like fried shallots and crushed peanuts ensure this make-ahead dinner is totally unforgettable.

Large chunks of pork shoulder are braised in a Vietnamese-style caramel sauce (made from a combination of fish sauce and palm sugar) that’s laced with Thai chilies, ginger, garlic, and shallots. Serve the fork-tender meat with plenty of rice and some sautéed pea shoots or greens.

Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.

Spicy sausage, farro, and leeks simmer with white wine and herbs. A scattering of fresh radishes and scallions makes this simple dinner feel fresh and springy.

Packed with the bright flavors of citrus and dill, this greens-and-grains dinner comes together fast. Peas and blistered cherry tomatoes add sweetness, while feta contributes salty tang.

Browning sausage in the same skillet used to bake this pizza not only preheats the pan (the key to a crisp crust), it also infuses that crust with rich, porky flavor.

Meet posole, one of the tastiest, prettiest, one-pot dishes on earth. Make ahead and all that's left to do is ice some beers and set out all the toppings.

Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.

Cut into small pieces, roasted cauliflower mingles with pasta, bacon, and Parmesan in this hearty, comforting twist on classic carbonara.

The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and–white bean salad in this easy one-pan dinner.