Main

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Splitting lobsters in half makes them easier to grill—and eat.

If you don't enjoy very rare meat, keep these steaks on the grill until they reach 120°; they'll still be rare, but less aggressively so.

A dressing of only vinegar and chili oil ties this salad together.

Ask your butcher for a whole leg, which will include part of the sirloin.

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

To get a true reading on the chops, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don't shred when it's time to grill them.

Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too.

This decadent, delicious burger, featuring a 6-ounce patty, clothbound cheddar cheese, and the requisite "special sauce," comes from Ralph Lauren's restaurant (yes, that Ralph Lauren) in Chicago.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.