Meat

Roast chickens, slow cooked meats, quick cooking pork chops and everything in between.

Seared Short Ribs with Kimchi and Sesame Salt

While I love how rare the short ribs on the bone come out and the way they hold their perfectly rectangular shape, you could use boneless short ribs of course.

Turmeric-Roasted Lamb Shoulder and Carrots with All the Fixings

It’s kind of a fancy cut of meat, so I wouldn’t recommend you whip this up for a casual Tuesday; that said, this roast does make for supremely delicious, even casual, leftovers.

Soy-Braised Brisket with Caramelized Honey and Garlic

Served over springy noodles with its brothy cooking liquid ladled over, scattered with an absurd amount of mixed herbs.

Kimchi-Braised Pork with Sesame and Egg Yolk

You could certainly use something like pork shoulder instead of ribs.

Harissa-Rubbed Pork Shoulder with White Beans and Chard

I love adding the beans and returning them to a significantly hotter oven to absorb the crazy flavorful pork fat

Grilled Lamb Shoulder over Fresh Garlicky Tomatoes

I often cook and eat my weight in some version of this dish, especially in the late summer, when it’s nice enough to grill outside without sweating.

Yogurt-Marinated Leg of Lamb with Spicy Fennel and Sumac

Since roasting can still feel scary (and I like you all a lot!), I’ve also included instructions for braising and I can assure you: Both ways are insanely good.

Coconut-Braised Chicken with Chickpeas and Lime

Before you ask, yes, this can be made in an Instant Pot, but even if that is your preferred method, I beg of you to make this “the old-fashioned way” at least once.

Sticky Chili Chicken with Hot-and-Sour Pineapple

The sticky, caramelized bits of pineapple that get basted with spicy chicken fat as they roast together are a match made in sheet-pan dinner heaven.

Spicy Pork Meatballs in Brothy Tomatoes and Toasted Fennel

Bound by yogurt with no bread crumbs or egg in sight, the meatballs are light, springy, and accidentally gluten-free.

Butcher’s Steak with Dried Chiles and Salted Peanuts

If you can, go to Oaxaca and have the real deal.

Bacon-Roasted Pork Tenderloin with Caraway’d Cabbage and Apples

While wildly versatile, and I shouldn’t pick favorites, cabbage when roasted in lots of garlicky pork fat until lightly charred around the edges might be my favorite way to eat it. Don’t tell kimchi.