Steak Fajita Kabobs
Cubes of top sirloin in a fajita marinade, threaded with bell peppers and onions, then grilled until charred and juicy.
Cooking
Cook well, eat better
Recipes, technique, and the fundamentals that turn a great cut into a great dinner.
Cook
By protein
Recipes
Latest from the kitchen
Easy Beef Birria
A slow-cooked Mexican stew built on chuck roast, chiles in adobo, and warm spices, simmered until shreddable.
Oven-Roasted Spanish Lamb Spare Ribs
Spanish lamb spare ribs with a simple garlic and smoked paprika rub, slow-roasted then finished hot for a caramelized crust.
Spanish Lamb Rack “Al Andalus”
Inspired by the winning dish from MasterChef Spain — tender lamb glazed with dates, honey, and warm Andalusian spices.
Dutch Oven Beef Pot Roast with Potatoes
A classic, cozy one-pot dinner: well-marbled chuck roast slow-braised with potatoes, carrots, and herbs until fork-tender.
Grilled Bison NY Strip Steaks Marinated in Red Wine
Bison NY strips marinated overnight in red wine, garlic and olive oil, then grilled hot for a steakhouse finish.
From our editors
Curated collections
Collection
Holiday entertaining
Centerpiece roasts, slow shoulders, and the dishes that anchor a long table.
Collection
Live fire & grill
Cast iron, charcoal, smoke. The cuts and methods that taste better outside.
Collection
Weeknight wins
Twenty-five minutes from cold pan to plate. No long ingredient lists.
Collection
Wagyu mastery
A different protein with different rules. Smaller portions, gentler heat, sharper knives.
Collection
Slow & comfort
Long-cooked, deeply seasoned. The dishes that fill the kitchen with the right smell.
Collection
Around the world
Korean ribs, Thai shrimp, Spanish lamb — meat traditions from kitchens we've borrowed from.
Guides
Cook with confidence
Cubed vs sliced wagyu
When to dice A5 Wagyu into bite-sized cubes and when to keep it as a steak.
Pan temp for thin wagyu portions
Cast iron at 450°F+, no oil, 60 seconds per side — and how to know the pan is actually ready.
Why A5 cooks differently
A5's intramuscular fat melts at room temperature. That changes everything about heat, time, and portion.