The ideal thickness for achieving a dark, delicious sear without overcooking the interior of a New York strip or rib-eye steak is 1½ inches.

This bright condiments work wells with skillet steak, roasted chicken, and vegetables like cauliflower.

Serve with a baguette to transform this sauce into a delicious appetizer.

Flavorful fries cooked in tallow (rendered beef fat) are definitely worth the extra effort.

Lard was once the gold standard for baking in America. Chef Anya Fernald brings it back with this delicious pound cake.

Chef Anya Fernald cooks the brisket in such a way that it’s tender, yet still firm enough to be sliced.

Lard makes these carrots rich and meaty.

Pro tip: Any leftovers add a terrific touch to tomorrow’s salad.

Try a more savory take on fruit salad.