Retracing the steps and muscle memory of a recipe from Jim Crow–era Louisiana to 21st-century Northern California.

A long, languid simmer in coconut milk, lemongrass, and galangal gives rendang the intensity of five curries packed into one. Here's how to make it.

A Swiss stew packs all of the complex flavors of boeuf Bourguignon into a quick ragu. Get excited about g'hacktes mit hörnli.

Forget buttermilk for a second. A soak in yogurt is great for lamb, beef, goat, and particularly chicken.

No, you’re not going to destroy an entire tenderloin. Yes, everything is better wrapped in puff pastry.

Meat bought with the best intentions can be, well, boring. Marinades fix that, sometimes in a hurry.

Holsteins, Jerseys, and other dairy breeds are being used for meat once the milking is done. And it’s turned out to be some of the best-tasting beef around.