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  • How-To

    Steak au Poivre

    Pepper crust, Cognac sauce, juicy steak: now we remember what’s so great about this French favorite

  • Recipe

    Spice-Rubbed Pork Loin with Jalapeño-Lime Salsa

    This pork gets a double dose of flavor: First, it’s rubbed with spices, sugar, chipotle powder, and garlic. Then after cooking, the pork is served with a tangy jalapeño–lime salsa.…

  • Article

    Steaks on the Grill

    What says summer better than a thick, juicy steak sizzling over a fire?

  • Article

    Cuts of Meat: The Anatomy of a Steer

    Understanding "primal cuts" helps you decipher supermarket labels and decide how to cook a particular cut of meat.

  • Magazine

    Downloadable Chart: Know Your Steaks

    Learn the names of the most common steaks you can buy along with tips for cooking and guidelines for grilling them

  • Article

    Buying a Rack of Lamb

    Though a rack of lamb looks best frenched—meaning it’s been trimmed, with much of the meat and fat between the ribs removed—some butchers get a little over-zealous, leaving just the…

  • Article

    Roast Pork for Today & Tomorrow

    Start with a simple roasted pork loin and transform the leftovers into three more meals during the week.

  • Recipe

    Roast Pork Cubano Sandwiches

    I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub…

  • Recipe

    Roasted Pork Loin with Maple-Mustard Crust

    Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juciest results, let the pork sit in the brine for at…

  • Article

    Picking the right cut of lamb

    The best way to get tasty and tender lamb

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