Beef
Mincemeat Pie
There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.
By Katy Massam
Early Dismissal Pot Roast
A pot roast so good you have to pull your kid out of school early, just to make sure it gets into the oven in enough time to cook. Now that's an endorsement.
By Dan Pelosi
The Planet on the Plate: Why Epicurious Left Beef Behind
In an effort to encourage more sustainable cooking, we won’t be publishing new beef recipes on Epicurious.
By David Tamarkin and Maggie Hoffman
Every Question You Have About Cattle, Climate, and Why Epicurious Is Done With Beef
Epicurious won’t be publishing new beef recipes going forward. But what does that really mean?
By The Editors of Epicurious
The Best Ways to Cook With the New Faux Meat
When you're cooking with plant-based meat, not all recipes are equal.
By Amiel Stanek
Lumpia
This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
By Leah Cohen
Is There Such a Thing as Sustainable Beef?
With factory-farmed cattle responsible for huge greenhouse gas emissions, we wondered if grass-fed beef is a more climate-friendly option. The answer? It's complicated.
By Alicia Kennedy
Veselka's Famous Borscht
In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.
By Tom Birchard and Natalie Danford
Spiced Lamb and Dill Yogurt Pasta
This super-flavorful dish spins the flavors of shish barak—lamb and pine nut dumplings from the Levant—in a pasta direction.
By Sohla El-Waylly
Doenjang Jjigae
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.
By Hooni Kim
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Four Recipes That Are Perfect for That Plant-Based Meat You've Been Meaning to Try
If you still haven't tried meatless meat yet, you're not alone. But you almost are. Vegetarian “meats” become available in more restaurants and more grocery stores seemingly every day, and they're bound to end up in your kitchen eventually. But what will you do with them once they get there? That's the question we're answering with these four recipes, each one perfect for a 1:1 swap of meatless meat for ground beef or sausage.
By The Editors of Epicurious
Tamale Pie With Fresh Tomato and Corn
Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.
By Anna Stockwell
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81 Ways to Grill Meat This Summer
Get out the charcoal; you have some cooking to do.
By The Epicurious Editors
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Our 51 Best Burger Recipes
Smashed burgers, grilled burgers, veggie burgers—however you like them, we've got a burger recipe for you.
By The Epicurious Editors
The Best Meat Delivery Services to Get Quality Meat Delivered to Your Door
We tested seven online butchers to find the best way to get your protein fix—from your couch.
By Emily Johnson and Lauren Joseph
Nigerian Skewers
Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.
By Kwame Onwuachi
Okonomiyaki With Bonito Flakes
These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.
By Sonoko Sakai
Taste Test: Beef Stock
We tasted 11 beef broths, stocks, and bone-broths to find the best for soup and stew season. Did your favorite make the cut?
By Joe Sevier
Ragù Bolognese
Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.
By Melissa Hamilton and Christopher Hirsheimer
Comforting Little Casseroles
Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes…need I say more?
By Janneke Vreugdenhil