Meat recipe collection

Green beans with fermented black beans and pork: classic Sichuan-style stir-fry with salty-funky fermented black beans, ground pork, garlic, and ginger. Weeknight wok dinner, 15 minutes start to finish.

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.

Thai-style grilled beef salad with charred sirloin over crisp romaine, cucumber, radishes, and herbs, tossed in a fiery fish sauce and chili dressing. A bright summer main in 30 minutes.

Grilled beef kabobs marinated overnight in soy sauce, lemon juice, Worcestershire, and mustard with mushrooms, peppers, tomatoes, and onion. Bold flavor, hot off the grill.

Grilled chicken kabobs marinated in soy, mustard, and Worcestershire, then skewered with zucchini, peppers, onion, and mushrooms. Simple backyard dinner with big flavor.

Grilled chicken breast topped with warm fruit salsa of kiwi, strawberries, and cantaloupe marinated in a hot raspberry vinegar and tarragon dressing.

Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.

Grilled Flatbread with Fillet of Beef, White Bean Puree & Sun Dried Tomatoes recipe

Grilled lamb chops marinated overnight in currant jelly and Dijon mustard, cooked over hickory coals, and served with a shallot-rosemary white wine butter sauce.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Sesame-soy marinated beef skewers grilled with green peppers, cherry tomatoes, and mushrooms. Asian-style steak kebabs with a blended ginger-garlic marinade basted on the grill.

Ham and potato chowder with corn, green peppers, and a creamy flour-thickened milk broth. A hearty stovetop soup that uses leftover ham and pantry staples.

Ham and potato skillet with green beans, celery, and thyme simmered in one pan and topped with Parmesan. A low-calorie, no-fuss dinner using leftover ham in about an hour.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.