With apologies to the politically correct and the gender sensitive, don’t discount the froufrou, girlie-girl semblance of this recipe. This is unadulterated, manly man’s chili.

A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people–not to mention make phenomenal sandwiches the day after.

Tender, juicy slices of brisket lean into one another in perfect symmetry here, just like a chorus line of Rockettes. You can achieve the same. Nach Waxman explains.

“Wow, wow, wow. We wanted a lot more…and still more…and still some.” That’s what folks are saying about this simple skewered supper. Tempted? We thought so.

Carnivore-embracing, chimichurri-induced happiness can be yours with this fool-proof, fuss-free answer to what’s for dinner. Argentine-approved, too.

Grab your appetite, your beer, and napkins galore, ‘cuz this burger melds Cheddar, crisped onions, and a horseradish-spiked sauce to messy, if great, effect.

A jumble of tastes and textures and temperatures, this towering number will jolt you to your senses in a manner that only classic Vietnamese cuisine can muster.

A Flintstonian porterhouse can be awesome to behold but tricky to cook. Your Fred or Barney may never admit he needs a little help, but here it is, just in case.

The Pioneer Woman Ree Drummond divulges her simple recipe for lasagna in her new children’s book, Charlie the Ranch Dog. Woof!

With its saucy sweet heat, this brisket has all the messy, smoky goodness of a backyard barbecue…minus the messy, smoky backyard barbecue.

Edna’s outstanding brisket is dripping with the fatty-fat-fat beef juices that mix and mingle with the onions for an oh so marvie sweet meaty sauce.

In this inspired Italian creation, traditional lasagna noodles are supplanted by polenta. Trust us, you’ll feel no guilt nor regret over forsaking custom.

Brisket gets a makeover of sorts when brined, going glam with a classy corned beef look that goes oh so well with a cold beer.

This eminently reliable, no-fuss recipe doesn’t ambush you with carving trickery. It’s just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.

A ribeye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes pureed with butter galore do quite nicely.

A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.

Beef back ribs, cut from the rib roast or rib-eye steaks, are massaged with a sweet-spicy rub then cooked slowly. Your fav BBQ sauce finishes things nicely.

How do we love the sweetly spicy heat of this chipotle chili? Let us count the ways. Smothered in Cheddar cheese and sour cream. Ladled over burgers. Loaded on potato skins…

This compelling chili and Cheddar burger is what it is—true guy food, no apologies. Wrap your hands around this messy burger and settle in for the real deal.

The porterhouse is a generous steak when it comes to flavor and size. Here it’s slathered in oil, topped with chopped garlic and herbs, and grilled.