Bruce Aidells

A few hours transform hunks of brisket, smoky chiles, and zero beans into this stunning bowl of red.

A perfectly grilled steak. An umami-rich butter for saucing. A certified summer win.

Forget milk—beer is the perfect pairing for this chocolate stout layer cake. Take it up a notch with the rich chocolate frosting.

Cookbook author and meat authority Bruce Aidells created this recipe exclusively for Epicurious. Aidells' garlic and fresh herb rub and bacon-infused barbecue sauce make for ribs that burst with flavor, while his cooking method—the ribs are baked first then quickly finished on the grill or in the broiler—means home cooks can make tender, meaty ribs without a lot of fuss.

The recipe makes 2 cups of barbecue sauce, but you'll need only about 1/2 cup to glaze the ribs. Aidells recommends serving the extra sauce alongside the ribs, and holding onto any leftovers, which can be kept, covered, in the refrigerator for 2 weeks. "It's a great thing to have around for other barbecues," says Aidells. "And you can use the sauce to rewarm leftover ribs by gently heating the ribs in the sauce."

For more on Aidells' ribs, rub, and barbecue sauce, see Classic Recipes: Barbecue Ribs and Barbecue Sauce.

Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.

Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.

Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy.

Pack this stunning beef roast with a savory stuffing. It helps keep the meat juicy and makes a fine accompaniment on the plate.

Pan juices, the flavorful liquid and crispy bits left in the roasting pan, form the base of this gravy.

Giblets (the heart, liver, gizzard, and neck) really deepen a gravy's flavor.

This super-savory mushroom gravy recipe can be made a day ahead.