Meat

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

Impostor al Pastor

This is the kind of low-maintenance dinner you can pull out on a Sunday (really!), when the four people who were supposed to come over turn into fourteen people.

Skillet Chicken with Crushed Olives and Sumac

This recipe can be infinitely adapted.

Spelt with Crispy Sausage, Flowering Broccoli, and Green Garlic

If you’re able, seek out the flowering varieties of broccoli rabe or kale that will pop up in early spring, although you can find them well into fall on occasion.

Osso Buco Ragu

More than a tomato sauce with meat, this is a ragu that’s truly about the meat–braised low and slow, with white wine, onion, garlic and tomato paste. This is something you don’t have to pay attention to, good for days when you feel like doing something, but don’t feel like doing that much.

Spicy Braised Short Ribs with Garlic & Lemon

Short ribs that can be made with ingredients you’ve already got on hand, cooked ahead of time, reheated with ease.

Fennel Rubbed Sheet Pan Turkey with Cider Vinegar Gravy

This turkey is dry-brined and roasted on a sheet pan, per usual. Don’t let the word fennel scare you—it’s mild (though there is an option to increase the amount here), but gives just enough to make this turkey feel special.

Gorgeous Chili

Chili means many different things depending on where you are. Heavy on the tomato, well spiced but will not light-your-mouth on fire, uses hunks of meat (chuck, sirloin, brisket, etc.) to slow braise and beans cooked from dried.

Pork Chop with Capers and Caramelized Cabbage

This recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury.

Pork and Red Chili Pozole with Cabbage

While this may not be a true pozole—it’s thicker and more stew-like, I’ve added tomatillos for body and acidity, and there’s cabbage braised alongside the pork.

Slow Cooked Lamb with White Wine and Potatoes

The most important part of this recipe is that it takes a long (slow) time, and I prefer to do it overnight, so plan ahead. Secondly, don’t overthink it. It’s a beyond simple dish with exquisite results!

Slow Roasted Turkey with Garlic and Herbs

When talking about poultry, the leg I am referring to is the drumstick and the thigh connected– the whole leg. That said, some butchers or turkey farmers refer to this cut as a “turkey quarter,” which also makes sense. Either way, it’s all dark meat, and it’s fabulous.

Simply Roasted Turkey Wings

YIELD — 6–8 servings Wings, on any bird, are important. They are especially important to me on the bird that I’m eating, be it chicken or turkey. Since I’m already buying some wings to roast for stock, I get extra for serving at the table because a turkey