Ground Beef
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
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
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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
Smash Burger Alfresco
Cooked in a pan on the grill, this double-decker smash burger won’t smoke out your kitchen, blanket your stove with grease, or force you to spend even one more minute of the sweet summer nights indoors.
By Molly Baz
Taste Test: Hamburger Buns
Is Martin's really the best? Click through to find out which roll rose to the top.
By Joe Sevier
Dumpling Filling Isn't Just for Dumplings
9 ways to get potsticker flavor, no wonton wrappers required.
By Joe Sevier
Rigatoni with Meat Sauce
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan—it makes the pasta more flavorful.
By Marge Perry and David Bonom
Sunny Side Burger with Salsa Verde
What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
By Jason Mann
Meatball Frittata with Mozzarella and Tomatoes
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there’s no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata itself can be enjoyed hot or at room temperature.
By Sara Dickerman
Maple Meatloaf Muffins
Sweet potatoes and maple syrup add natural sweetness to these muffins—perfect for prepping for a week of breakfasts, dinners, or lunches.
By Izabella Wentz PharmD.
Big-Batch Ground Beef Without All the Work
Make enough meat for a week's worth of meals in less than half an hour.
By Anya Hoffman
Classic Smashed Cheeseburger
It’s too soon for grilling season, but it’s never too soon to smash a burger on a griddle (or cast-iron pan) in the comfort of your kitchen. Freezing before cooking allows the patty to develop a satisfying crust while retaining a pink and juicy center.
By Rhoda Boone and Matt Duckor
Big-Batch Seasoned Ground Beef
Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.
By Anna Stockwell
Marcella Hazan's Bolognese Meat Sauce
Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor.
By Marcella Hazan
Instant Pot Beef and Sweet Potato Chili
Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.
By Molly Baz
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10 Ways to Serve Meatballs, No Marinara Allowed
Spaghetti is great. But you won't find any here.
By Gabriella Vigoreaux
Make-Ahead Sheet-Pan Meatballs
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches.
By Anna Stockwell
Meet the Little-Known Meat Tortillas of Mexico
The flat, quick-fried meat patties are little-known, even in their home country.
By Nils Bernstein