This is the classic soda fountain burger gone wild: we “beefed” up the usual thin patty into a fat, juicy burger to make it a carnivore’s fantasy come true.

The deep, savory flavors of kalbi, the barbecued short ribs served in many Korean restaurants, is easy to replicate at home. We used skirt steak, with its rich, meaty flavor, but flank steak would work...

We like to think of this as the Big Daddy of burgers: it’s got everything to love on a burger all in one bite. Make a double (or triple!) batch of the Chipotle mayo—it is...

We love this rub so much, we can’t see any reason to make a single batch. This recipe makes enough rub for 2-4 more meals: use it on salmon, swordfish, chicken or burgers.

Nothing enhances a really good steak like a pat of flavored butter. We love porterhouse steaks, because it’s like getting two steaks in one: each person is served half the strip and half the filet—and...

This is one of those dishes restaurateurs can never take off their menus because it is so universally beloved. But don’t just eat it in restaurants: it’s actually quite simple to make at home. Delicious...

Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor the meat and is sure...

This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust.

It’s hard to go back to buying ground meat for making burgers when you’ve started making your own using your meat of choice. You can control the amount of fat, mix meats, add flavors and...