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This simple burger recipe comes from White Diamond, a now defunct slider joint in Linden, New Jersey.

Burying ribeye steaks in blue cheese overnight mimics the flavorful effects of dry aging with a lot less time and effort than goes into the real thing.

This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.

Wilt mustard greens in seconds by tossing with a warm dressing made from the pork’s pan drippings.

Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.

Have half an hour? That’s all you need to make Thai-inspired curry noodle bowls (with steak!).

On the streets of Lisbon and outside any nightclub or bar in Johannesburg, you’ll find vendors grilling steak and slathering garlic butter on a soft bun—heaven. The key to this mouth-watering street food is finding a soft, airy roll to absorb the steak juices. If there is a Portuguese market near you, you’re in luck! If not, look for a soft roll dusted with flour at your local bakery.

These steak kebabs are marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.

Share one double-cut pork chop with the whole family and you get bigger, juicier slices of pork for everyone.

Served with a bright, zesty grapefruit-cabbage slaw, this crisp salmon is an easy weeknight dinner that takes less than 20 minutes to make from start to finish.

This elegant fish dinner comes together in just 15 minutes.

Bright, piquant green peppercorns and a flambéed splash of Cognac make this classic French sauce a fun and festive way to celebrate New Year’s Eve.

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

The breadcrumb-topped cabbage is also delicious with roast pork or chicken.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

There's a time for a 20-ingredient, four-hour curry, and it's not 5pm on Thursday. This shortcut version yields a hearty crowd-pleaser.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.

These tacos are great any night of the week, not just Tuesday.