This if from “The Art of Mexican Cooking, Traditional Mexican Cooking for Aficionados”, by Diana Kennedy. "Cecina or tasajo (in Oaxaca) us fresh beef cut very thinly into large strips, salted, and then air-dried for a...

Sweet honey combines with salty fish sauce and floral coriander seed for a complex-flavored but simple-to-make beef jerky.

Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce.

A primer on Persian, a.k.a. Iranian, food.

Does Chef Heston Blumenthal really find perfection?

Bypass the supermarket and buy it direct.

Oh, we know: You’ve got a meat loaf recipe already, but you can never have too many.

Just because it’s aged doesn’t mean it’s rotten.

This easy recipe for glazed ham yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham.

What we learned at Madrid Fusión.

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State.

Crisp bread topped with tomatoes, onions, and a touch of harissa.

Aromatic, spicy, and perfect for blustery fall weather.

The fantasy Sunday supper dish, fragrant and robust.

Our stab at the perfect formula.