Meat

In Heated. More on Medium.

A vegetable recipe with a little beef

Shallow bowl of beef stew with large chunks of potato, garnished with chopped parsley.
Shallow bowl of beef stew with large chunks of potato, garnished with chopped parsley.
Photo: Mark Bittman

When it comes to eating, many of us like to start the year off on whatever we consider to be the “right foot.” For me, the “right foot” means cooking dishes where animal products recede into the background while plants take center stage. Not just in January, but always.

It’s a style that presents infinite opportunities. Finding myself with a pound of stew beef and a pantry full of (mostly) root vegetables, I decided to put the pressure cooker to work and produce a beef-and-root-vegetable stew that would stretch that pound of meat to serve 10 or 12 rather than…


Prime rib roast, pernil, and pot roast with cranberries

A prime rib roast before it’s carved.
A prime rib roast before it’s carved.
Photo: Night and Day Images/E+/Getty Images

Whether you’re in the mood for one of these projects this weekend or you’re thinking about what to serve for Christmas or New Years', all three of Mark’s straightforward recipes deliver what will amount to a special meal. Each recipe is geared for a small crowd but if you’re being conservative this year and don’t even plan on that, you’ll have leftovers and you’ll be happy about it.

Prime Rib Roast for a Small Crowd

Makes: About 6 servings
Time: About 1½ hours (largely unattended)

This is a simple roasting technique: high heat to sear the meat, lower heat to cook it through. If you want a…


Consider the Cambodian-inspired grilled pork chop

The Cambodian inspired grilled pork chop
The Cambodian inspired grilled pork chop
Photo: Christina Holmes

Just because sweater season is upon us doesn’t mean you still can’t fire up the grill. I’ll welcome any excuse I can to cook over a fire, be it summer or winter.

Consider this weekend project: I want to shower some praise on a recipe that will hopefully become a permanent staple of your cooking life, or at the very least a highlight of your weekend.

It’s a dish based on a Cambodian staple called bai sach chrouk: marinated, grilled pork served with pickled vegetables and rice. …


‘You may not have gotten the exact cut of meat that you were looking for, but the meat was there’

Empty meat shelves at the grocery store.
Empty meat shelves at the grocery store.
Photo: Carbonero Stock/Moment/Getty Images

In March and April, workers at a Tyson pork plant in Logansport, Indiana, filed 11 complaints with the Occupational Safety and Health Administration (OSHA), reporting packed areas with no social distancing, lack of personal protective equipment (PPE), and workers who had tested positive continuing to work.

“There are so many positive Covid-19 cases,” one complaint read. “An employee was tested positive, and there are three people that ride with the employee and are now showing symptoms. The employer refused to tell the employees that the employee was tested positive.” On April 25, the plant shut down temporarily. …


A food preservation throughline with round-the-world influences

Tapas of cured ham and cheese delicious appetizer on a rustic wood table.
Tapas of cured ham and cheese delicious appetizer on a rustic wood table.
Photo: Apomares/E+/Getty Images

I have always been a fan of salty, fatty meats, especially when traveling. Whether driving for hours, with a “car sandwich” at the ready; or hiking, with pocketsful of gnawable jerky; or on a flight, where a vacuum-sealed pack of cold cuts comes in handy: Charcuterie is always a welcome companion on a journey.

When travel stopped, thanks to Covid-19, I found myself coping with many canceled adventures by bingeing on the most pandemic-friendly, shelf-surviving foods I could find, primarily salty, fatty meats. …


An educational working ranch shows an example of a system that’s better for employees, animals, and the earth

A person walking behind a large cluster of sheep with woods in the background.
A person walking behind a large cluster of sheep with woods in the background.
Over the past few years, the focus of Heifer Ranch, which has long worked to lift people out of poverty, has shifted to creating a better meat industry. Photos: Heifer Ranch

Not far from Little Rock, Arkansas, lies a stunningly beautiful 1,200-acre ranch. Surrounded by water on three sides and filled with native grasses, the farm is home to thousands of chickens and turkeys, hundreds of sheep, cows and pigs, and six dogs. Overseeing it all is a group of women.

“We get asked all the time: Where are all the men?” said Donna Kilpatrick, who manages the property with her colleagues, Christine Hernandez and Kristen Crawley. To be fair, there is one man who works on Heifer Ranch, and, according to Kilpatrick, the intention has never been for the ranch…


Cooking For Joy

And to use up three pounds of beef

Photo: Karl Tapales via Moment/Getty Images

Editor’s Note: Heated has asked contributors to write about a dish they’re cooking that cuts through bleak headlines, forced isolation, and limited ingredients to bring them joy; we’ll be running at least one contribution a day through this social-distancing stretch.

Many months ago, my partner and I bought three pounds of locally raised beef — a well-intentioned, if ambitious, attempt to root ourselves more fully in local food systems. Then, amid the day-to-day rush, to say nothing of the steady pulse of new New Orleans restaurants, the meat lingered in the freezer. It finally became a hearty and comforting soup…


Leave it to Americans to marinate an Old-World staple in soda

Photo: Lara Hata/E+/Getty Images

In the mid-20th century, Jewish American cuisine fell in love with convenience.

American food companies were churning out canned, boxed, and otherwise processed ingredients that simplified the drudgery of culinary preparation. American Judaism, meanwhile, was coming of age as the children of Eastern European immigrants did their best to assimilate into mainstream culture. In the kitchen, that meant incorporating previously unheard of ingredients — things like onion soup mix, ketchup, bottled chili sauce, canned cranberry jelly, and condensed tomato soup — into Old World recipes.

The crowning jewel of this American Jewish hybrid cuisine was Coca-Cola brisket. The dish, sometimes…


Unsolicited relationship advice before your Valentine’s Day dinner

Photo: Mikhail Spaskov/iStock/Getty Images Plus

My husband and I have been together for almost a decade, so I feel like I’ve earned the right to crawl up on a box of candy hearts, tap the mic, and declare why you should cancel your Valentine’s Day dinner with the guy you met on Tinder who won’t stop talking about why he’s on the keto diet.

Before you write me off as an old married lady and/or dietary restrictionist, hear me out. I’m not here to declare the best diet for everyone (although that’s pretty much been decided). …


They’re at odds with doctors’ vow to do no harm

Photo: Lew Robertson/Getty Images

A recent commentary in JAMA lends support to publication in the Annals of Internal Medicine of “guidelines” suggesting that the public can keep eating processed meat at current levels while questioning the methods and motives of the many public health scientists who voiced opposition to the Annals authors’ methods and conclusions.

On September 23, 2019, the Annals of Internal Medicine (and, apparently, the American College of Physicians) issued the press release below:

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Food from every angle: From Medium x Mark Bittman

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