I find that salmon’s thick and buttery flesh yields a rich, tasty, and sturdy fish cake, and for deeper flavor I’ll often add cold smoked salmon, which adds a salty, smoky (and addictive) edge to the …

I’ve provided a meat sauce in the recipe, but you can simply omit it, if you prefer. And if you have a favorite prepared sauce that you swear by, then by all means, make your life a little easier …

You see, I am after a ham, because I am determined to try and air-dry my own. Salted, air-dried ham, or prosciutto, as I prefer to call it, is a favorite in our family diet. We’ve been known to …

The less expensive and very tasty cut of meat is pan-fried on the stove and then served heaped with sautéed, caramelized shallots. It’s quick to prepare, delicious to eat, and economical on …

Place the meat in a large bowl and add the garlic, salt, pepper, thyme, allspice, coriander, and cloves. Mix to thoroughly combine, then cover with plastic wrap and refrigerate for at least 6 …

Place on plate or tray. Repeat with remaining meat and skewers. Lightly brush the kebabs with olive oil. (The skewers can be assembled up to 6 hours in advance. Cover with plastic wrap …

Rillettes are potted jars and terrines of meat confit, slow cooked in fat, shredded and packed in more fat. Rustic, unctuous and oh-so-rich, a little dab goes a long way.

It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.

I begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as they cook long and slow in a low-heat oven. Thirty minutes before serving, the ribs are …

Serve it as an accompaniment to grilled meats and fish, or dress it up with chopped vegetables and herbs from the garden and sprinkle with feta for a vegetarian option.