Mains

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

Don't you love a dish that can be tossed together at the last second yet tastes like someone's Italian grandmother slaved over it for hours? Us, too.

No more helplessly watching as the chops you toss on the grill toughen into leathery dryness. This flawless technique cooks the pork loin whole and slices it AFTER grilling.

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that's so good you might not want any sauce.

Summer at its simplest, not to mention its most splendid. Five minutes of effort yield a meal that rivals round-trip tickets to Italy.

Classic bistro cooking at its best. Rustic simplicity that's still so very elegant, sole à la meunière is complex only in taste. French cuisine at home.

These lamb chops have a nifty marinade that doubles as a finishing sauce. It's your newest trick at putting dinner on the table pronto.

Octopus with paprika, aka pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There's a reason for that.

When it's half past when you'd wanted to eat and you're too exhausted to think, turn to this kid-friendly, adult-approved fix.

Sorta makes you wonder how you got this far in life without thinking to try this, eh?

This compelling chili and Cheddar burger is what it is. No apologies. Simply wrap your hands around the messy spectacularness and settle in for the real deal.

Lemon, ricotta cheese, peas, and pappardelle pasta. The name sorta says it all. But we'll add that it can be made in no time.

Impressive yet easy to make and arguably the best way to make a porterhouse steak at home. And no setting off the fire alarm. Here's how.

The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.

Creamy Southern stone-ground grits with Cheddar cheese, plump sautéed shrimp, crisp bacon, garlic, and scallions.

This pasta, filled with earthy morel mushroom and ramps--wild leeks--is balanced by the richness of Grana Padano and mascarpone cheese.

With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.

Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.

These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.