Pounded Beef Tenderloin with Hearts of Palm Salad
To eat less meat, stretch a small amount creatively. This recipe from F&W's Justin Chapple calls for pounding beef tenderloin fillets thin and grilling them superquickly, so they stay tender and juicy.
Grilled T-Bone Tostadas with Spicy Radish Salad
Grilled T-bone steaks make this variation of tostadas is especially hearty.
Caramelized Asian Pork Chops
Perfect for a summer barbecue, these easy pork chops get their Asian-inspired flavor from a simple marinade of soy sauce, garlic and sugar.
Pimento Cheese-Stuffed Burgers
Stuffed with pimento cheese, these quick burgers are comfort food at its best.
Pork Souvlaki with Tzatziki
Greeks make souvlaki by marinating chunks of meat (usually pork or lamb) in oil, lemon juice and oregano, then skewering and grilling them. Grace Parisi opts for pork shoulder because it's so tender and succulent. Instead of threading the meat onto skewers, she simply cooks it (with onions) in a grill pan until it's nicely charred, then serves it with store-bought pita and a garlicky cucumber-yogurt sauce called tzatziki.
Medallions of Beef with Mushrooms
In this recipe, glazing beef with Cognac gives it a rich flavor and seals in juices.
Veal Scaloppine with Wilted Parsley, Lemon and Sesame
Marcia Kiesel wilts parsley to make a clever topping for quick-cooking veal scaloppine.
Cambozola Cheeseburgers with Herbed Fries
Skillet truck's pride is its juicy burger, made with fatty Kobe-style beef and topped with Cambozola cheese (a creamy hybrid of Camembert and Gorgonzola) and Skillet's bacon jam (a sweet-smoky condiment made from a secret recipe that calls for bacon and caramelized onions).
Grilled Skirt Steak with Fregola-Orange Salad
"I love thinking of alternatives to classic steak and potatoes," says Michael Schwartz. His Mediterranean-inspired skirt-steak salad is a wonderful mix of just-seared slices of beef, cool and crisp fennel, chewy fregola (the Sardinian dot-shaped pasta) and juicy oranges, finished with a drizzle of briny black olive tapenade.
Olive-Mint Pesto Meatballs with Fettuccine
Some cooks are surprised when Grace tells them she mixes pesto into meatballs to add flavor quickly. If you're pressed for time, good store-bought pesto works too.
Chef Suzanne Goin grew up on the healthy flavors of California cooking and embraces that style in her restaurants.
Skirt Steak with Moroccan Spice Rub and Yogurt Sauce
Steak may evoke images of traditional American cuisine, but this twist with Moroccan spice rub brings out a whole new tangy flavor.
Lamb Chops with Fennel Relish
Stuart Brioza likes to use juicy lamb loin chops here, but you can also use less expensive steaks cut from the leg, or you can make lamb burgers and smother them in the chunky fennel, olive and caper relish.
Sausage Mixed Grill
A tip straight from the chefs: Prick fresh sausages all over before grilling to release the excess fat.
Orecchiette with Veal, Capers and White Wine
"The sauce fits the pasta," said Marc Vetri in praise of this tender veal ragù flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. "The meat, the capers—they hang on to the pasta when you lift up your fork."
Spicy Pork Po'Boys
In Louisiana, a po'boy is a soft baguette filled with either fried seafood or meat. Melissa Rubel Jacobson makes her po'boys with juicy grilled pork patties, topped with lettuce, tomato and a crunchy-creamy pickle-and-shallot mayonnaise.
Peruvian Steak and Potato Stir-Fry
Steak and french fries are a classic combination. For their popular dish lomo saltado, Peruvians toss the two together.
"I may never use ground meat in my peppers again," said Fran Parisi, Grace Parisi's mother, when she tried this super-flavorful sausage-stuffed version. Another revelation: Smaller Italian frying peppers are much easier to brown in a skillet than the typical green bell peppers, and they also cook faster.
Lamb Chops with Frizzled Herbs
Frying herbs like rosemary, parsley and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
Grilled Porterhouse Steak with Summer Vegetables
Chef Kerry Simon grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.
Stir-Fried Five-Spice Pork with Lettuce Cups
Melissa Rubel Jacobson seasons chunks of tender, succulent pork shoulder with Chinese five-spice powder (a mixture of cinnamon, fennel seeds, cloves, star anise and Szechuan peppercorns), which is a fast way to add Asian flavor.