A base of marinara-drenched rigatoni takes the place of crust in this pasta dish that thinks it’s a pizza, draped with oozing cheese and topped with crusty bits of hamburger and charred slivers of red onion.

Perfect steaks don’t need any sauce or embellishment, just salt and pepper and this fool-proof technique for achieving a charred crust and juicy center.

This flavorful but not-too-hot beef chili is easy to make on the stove, but a lot more fun to make over an open fire.

A simple spice rub, and an (almost) foolproof technique for grilled ribeye.