Mustard-Orange Glazed Ham
An orange-Dijon baste soaks into the spiral slices, then a brown sugar and ginger glaze caramelizes on top in a hot oven.
Cooking
Cook well, eat better
Recipes, technique, and the fundamentals that turn a great cut into a great dinner.
Cook
By protein
American & Australian Wagyu
Wagyu richness, cooked like a steak.
Wagyu
Two kinds of wagyu. Two ways to cook them.
Japanese Wagyu
The lightest hand wins.
Seafood
Hot pan, gentle hand.
Chicken
Crisp skin, juicy through.
Beef
Sear, braise, roast, smoke.
Turkey
Brine, butter, breathe.
Bison
Lean cuts, bold rubs.
Lamb
Pasture, herbs, fire.
Pork
Slow shoulders to fast chops.
Recipes
Latest from the kitchen
Wagyu Cheeseburger Sliders
A recipe from Crowd Cow CEO Elizabeth Liu, adapted from Natasha's Kitchen's classic cheeseburger sliders — with richer Mishima Reserve wa...
Steak Fajita Kabobs
Cubes of top sirloin in a fajita marinade, threaded with bell peppers and onions, then grilled until charred and juicy.
Easy Beef Birria
A slow-cooked Mexican stew built on chuck roast, chiles in adobo, and warm spices, simmered until shreddable.
Oven-Roasted Spanish Lamb Spare Ribs
Spanish lamb spare ribs with a simple garlic and smoked paprika rub, slow-roasted then finished hot for a caramelized crust.
Spanish Lamb Rack “Al Andalus”
Inspired by the winning dish from MasterChef Spain — tender lamb glazed with dates, honey, and warm Andalusian spices.
From our editors
Curated collections
Collection
Holiday entertaining
Centerpiece roasts, slow shoulders, and the dishes that anchor a long table.
Collection
Live fire & grill
Cast iron, charcoal, smoke. The cuts and methods that taste better outside.
Collection
Weeknight wins
Twenty-five minutes from cold pan to plate. No long ingredient lists.
Collection
Wagyu mastery
A different protein with different rules. Smaller portions, gentler heat, sharper knives.
Collection
Slow & comfort
Long-cooked, deeply seasoned. The dishes that fill the kitchen with the right smell.
Collection
Around the world
Korean ribs, Thai shrimp, Spanish lamb — meat traditions from kitchens we've borrowed from.
Guides
Cook with confidence
How to Cook A5 Wagyu
Hot pan, short contact, small portions.
Cook From Frozen
Most of what we ship can go straight from the freezer to the pan. Here's how, protein by protein.
How to Cook Frozen Salmon
Rinse off the ice, pat it dry and cook it frozen. We pull salmon portions at 125°F; the USDA recommends 145°F.