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Can be prepared in 45 minutes or less.
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Paula Wolfert and I revised this fabulous dish of hers for cooking in my wood-fired oven. The key is to cook it until the lamb is falling-apart tender. The recipe is adapted from Paula’s book, The Slow Mediterranean Kitchen. It comes from the southern Italian region of Apulia, where it is baked in a shallow terra-cotta dish called a tiella. You can make it entirely in the wood-fired oven, or cook the onions and brown the lamb on the stove top, then move it all to the oven to finish cooking.
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These 45 ground meat recipes will take you all through fall, so break out your favorite wooden spoon and get to it.
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techniques
All you need to professionally roll and tie a turkey breast roast is a knife, some kitchen twine, and this step-by-step demonstration of the technique
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You’ll go crazy for these barbecue ribs, which are slow-baked before hitting the grill. Save time by tenderizing them in your Instant Pot.
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The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?
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When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.
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This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.
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Tony: One of the most important skills for any grill master is knowing when a cut of meat is cooked to the desired temperature. This is particularly important when it comes to pork chops, because they can dry out quickly if they’re overcooked. Technology has made this easier, with the advent of instant-read meat thermometers, but Lord knows we’ve all been in situations where the thermometer has gone missing, and then what happened? Dad burned the chop! Which is why we recommend all cooks acquaint themselves with the Neely “feel test.” Gina: Tony’s just like Pat, always feelin’ things in the kitchen. I tease all the brothers about this, call them the “Feely Neelys.” And this is supposed to be a family cookbook! Tony: Most of us rely on sight and smell in the kitchen, Gina, but you gotta learn to feel as well, especially when grillin’. One surefire way of testing chops and steaks for doneness is our feel test, and it couldn’t be easier to master: All you need is a hand and a finger. Here’s what you do: Relax your left hand and turn it palm-side up. Now take the index finger of your right hand and poke at the soft area of flesh below the thumb on the left hand. Note the give in the flesh. That’s how a cut of meat with an internal temperature of rare (cool, red center) will feel. Now open up your palm, extending the fingers on your left hand. Again, take the index finger of your right hand and poke at the area of flesh below the thumb on the left hand. The flesh will be somewhat tauter, but it will still have some give. That’s how a cut of meat with an internal temperature of medium (warm, pink center) will feel. Now stretch the fingers on your left hand as far as they will go, tightening the hand and fingers as if they were a rubber band stretched to capacity. Again, take the index finger of your right hand and poke at the area of flesh below the thumb. See how tight that is, how little give there is. That’s a well-done steak. So there you have it: Rare feels fleshy, medium is taut but still has some give, and well done is tight as a drum. Next time your steak is on the grill, give it a poke. Gina: You can even poke at your gal, tell her you’re practicing (but make sure you say that her backside is tight as a drum)!
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Recipes
This recipe will seem long to you, but read it through once or twice and it will become very clear that all we are doing is stuffing a piece of meat, roasting it, and making gravy to serve it with. That’s something I’m sure you have done any number of times—only in this case it is a breast of veal, which will yield delicious results. Breast of veal—bone-in breast specifically—is another wonderful meat cut that I hope you come to love as much as I do. Like the preceding shoulder cuts, it has a good deal of connective tissue, bones, and cartilage, which contribute to the flavor and texture of the meat, especially during long cooking. Because it comes from young animals, the ribs in the breast are just developing: there’s lots of soft cartilage, and you can just pull out the ribs after cooking, so serving and slicing are convenient. Stuffing the breast is the fun part. The muscle layers easily separate and hold a generous amount of savory filling; then, when it’s cooked and sliced, the cross sections of meat and stuffing make a beautiful presentation. It looks like an eye, with the meat as the lids. If you’ve tried any of the other roasts in this chapter, the procedure here will be familiar: covered roasting for tenderness and flavor, dry roasting for deep color and crisp textures—and developing a great sauce at the same time. The only difficulty you may find with this recipe is getting a nice big piece of veal breast, preferably the tip cut. It’s not always easy for me either, as you’ll understand when you read the box and study the technique photos here and on page 357. But if we all keep asking our butchers for veal-breast tip cuts, they’ll get the message—we want those excellent, traditional cuts of meat, and we want to stuff them ourselves!
Articles
(308)
Cooking
These seven tips will send your next pasta to new heights.
Chris Morocco
Cooking
On this episode of Dinner SOS, Chris and barbecue experts Dave Yasuda and Tuffy Stone share how to prepare the most tender of barbecue meats
Bon Appétit Staff & Contributors
techniques
Steak, chicken, salmon, sweet and spicy pork belly—anything!
Brad Leone and Amiel Stanek
techniques
We asked a butcher for tips on how to salvage overcooked meats.
Christina Chaey
Cooking
The 3-tier system for buying meat that you can feel good about.
Amiel Stanek
Cooking
Tried and true safeguards, according to food scientists.
Li Goldstein
Videos
(169)
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How to Make Homemade Sausage with the Meat Hook
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Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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Try out these chicken meatballs for a weeknight quick fix!
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Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
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From a single pig to eight delicious creations–butcher John Ratliff of Ends Meat joins Bon Appétit to demonstrate the full transformation of pork through nose-to-tail butchery. Watch as one pig becomes bacon, hot dogs, dry-aged pork chops, ham, coppa, guanciale, salami, and terrine, through centuries-old techniques of curing, smoking, and fermentation.
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Join Brad Leone in the Bon Appétit Test Kitchen as he makes what he calls "poor man's steak and eggs." Brad actually uses ground beef instead of steak in this recipe, but you can use just about anything, like pork or sausage.