Smoked Beef Short Ribs with Gochujang Glaze Recipe
We smoke beef short ribs low and slow, then coat them in a sticky gochujang glaze and top with quick pickled onions. Here is our full recipe.
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Slow-Roasted Goat Leg (Tender, Greek-Style Recipe)
Slow-roasted goat leg cooked low and covered with wine, garlic, and lemon until it pulls off the bone.
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Jamaican Curry Goat
Curry goat is Sunday food across the Caribbean: bone-in goat marinated in curry, seared, and simmered low with Scotch bonnet and thyme until the meat gives way. The bones do the heavy lifting here, thickening the gravy and lending it a depth you cannot get from boneless meat. It is a patient dish, not a…
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Veal Osso Buco
Osso buco is the reason to buy veal shank. The name means bone with a hole, a nod to the marrow-filled center of the cross-cut shank, and it is one of the great braises of northern Italy. Cook it slowly and the tough shank turns fork-tender while the marrow melts into the sauce and enriches…
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Sous Vide Chicken Breast (Impossibly Juicy)
Dry chicken breast is a tragedy of overcooking, and sous vide ends it. At 145F the breast turns silky and genuinely juicy, nothing like the rubbery oven version, and because holding it at temperature over time pasteurizes the meat, it is completely safe even though it looks softer and pinker than you may expect. That…
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Sous Vide Ribeye (Perfect Edge-to-Edge Medium-Rare)
If you have ever cut into a ribeye and found a bullseye of gray around a thin ribbon of pink, this is the fix. At 131F the whole steak turns the same rosy medium-rare, corner to corner, and a fast, furious sear does the rest. Ribeye is richly marbled, and that fat needs gentle, steady…
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Garlic Herb Roast Leg of Lamb (Juicy & Foolproof)
Learn how to make a juicy, tender roast leg of lamb with a garlic-herb crust — simple steps, perfect internal temps, and pro tips for a foolproof roast.
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Juicy Grilled Chicken Breast (No More Dry Chicken)
Juicy grilled chicken breast every time — a quick brine, even thickness, a two-zone fire, and exact internal temps so it never dries out.
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Grilled Pork Tenderloin (Juicy, Foolproof Every Time)
Learn how to grill pork tenderloin that stays juicy: a quick marinade, two-zone heat, and pulling it at 145°F. On the table in about 30 minutes.
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Grilled Lamb Loin Chops
Lamb loin chops are the little T-bones of lamb: tender, quick, and completely weeknight-friendly. Each one has a strip of loin on one side of the bone and a bit of tenderloin on the other, so you get two of the best cuts in a single, two-bite chop. They do not need much. A simple…
