Q: My parents frequently purchase a half a cow from a local farmer. They received liver in their most recent delivery, and my mother would love to try making liverwurst. Does anyone know an easy recipe for homemade liverwurst?

Sent by Melissa More

When it comes to pairing wine with food, I don't know that there's a pair I like much better than a big plate of pasta with red wine sauce and tender, aromatic homemade meatballs — paired with a bold and delicious Chianti, of course. It's a classic setup, a staple of Italian-American restaurants, and comfort food extraordinaire. Here's the recipe for the meatballs I cook when I want to make certain members of my family extra, extra happy — and a tangy tomato and red wine sauce too. More

If you, like many Americans, think you've tasted Kobe beef, think again. Unless you've actually been to Japan and tasted it there, you haven't had the real thing, because you cannot buy Kobe beef in this country. If you've ever specifically ordered something called "Kobe beef" on a menu, we hope it was delicious... but it wasn't Kobe beef. More

Q: I greatly overestimated the amount of brisket I needed at my seder this year, and now I have ten pounds of delicious brisket sitting in my freezer. Do you have any advice on what I can do with all this brisket?!

Sent by Rikki More

Q: I bought two beautiful porterhouse steaks yesterday, and I was wondering which preparation is more appropriate for this cut of meat — grill, or pan to oven? I want to make the most out of it. Any suggestions?

Sent by Gina More

T-bones and rib-eyes are sooo yesterday, people. For your next get together, Saveur has six brand-spanking-new steak cuts for you to seek out from your nearest butcher and grill up for dinner. More

Have a crowd of hungry omnivores to feed? Inexpensive flank steak, marinated and pan-seared, is your answer. More

It's been all over the news lately: a Harvard study published in the Archives of Internal Medicine last week links red meat consumption to increased mortality. But is that reason enough to give up meat altogether, or is all about moderation... and the kind of meat you eat? More

Oh, you molecular gastronomists. There you go again, up-ending everything we think is right and proper in the kitchen. Here's the latest strange yet wholly practical concept imported to home kitchens from the labs of Nathan Myhrvold, gentleman scientist and chef: A method for cooking the absolute perfect steak, demonstrated here by Brandon Matzek of Kitchen Konfidence. More

The lure of steak is simply irresistible. Add in beer-soaked mushrooms, caramelized onions, and some fingerling potatoes roasted with blue cheese, and you'll have every neighbor within 300 feet of your front door standing in your kitchen. So lock 'em out, or welcome them in. Either way, this 30-minute meal will knock the socks off your local steak house. More