New York Magazine

Skewers of New York strip steak infused with soy and speckled with fresh herbs are tossed on the grill.

There'll always be a palpable hunger for the French classics, and despite its jaw-dropping presentation, most of the work can be done in advance.

Cook something global on your grill with this smoky Argentine recipe.

Mr. Borgna used organic meat and vegetables for these marinated crudites wrapped in thinly sliced flank steak.

Tenderloin cured with fennel, coriander and a combination of herbs meets its mouthwatering match with a dip in potent red-wine mayo.

"This is like a bacon burger, but more refined; the burger gives class to the pulled pork, and a little jalapeno mayonnaise gives it a piquancy.

Chef Waltuck recommends this rich dish for romantic evenings like Valentine's Day.

Steak is done on the grill in classic Italian fashion, fortified with anchovies, rosemary, olive oil, and sea salt.

Red wine and rosemary combine for a heady, slow-cooked, fork-tender brisket.

Garlic, rosemary, and red-pepper flakes spice up this beef that tastes even better with horseradish mayo.

Dijon mustard, Worcestershire sauce, and Tabasco sauce spice the ground meat in this recipe that get's drizzled with portobello-mushroom sauce.

Commitment pays off when these crowd pleasers come sandwiched in homemade roasted garlic buns.

The chef wanted to turn mincemeat into a sauce rather than a pie filling so he took the same mix of fresh fruits and spices and substituted beef stock for the beef.

A thing of medium-rare beauty, this perfect burger panini proves less is more.

This dish is a classic example of slow-cooked, one-pot heartiness.

The goal—the perfect steak—is defined by the contrast between the charred exterior and the warm, juicy center.

These puffy golden bread treats are a classic combination with roasted red meat.

A meat-and-vegetables dish incorporates Japanese flavor in its sauce and side dish of miso-glazed kabu, asparagus, and okra, tossed with sesame seeds.

Once you buy the bresaola (Nawab likes Salumeria Biellese), this hors d'oeuvres couldn't be easier.

Sometimes (say, when it’s 98 degrees outside), you need something lighter than a T-bone or a slab of salmon.

These Korean-style short ribs will melt off the bone.

An iconic grilled-beef salad—rare strips of grilled flank steak tossed with sweet-and-sour tamarind dressing and dusted with rice powder.

The secret ingredients in this chili con carne are dark-roast coffee and bittersweet chocolate.