Meat recipe collection

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Goan pork vindaloo, tender pork shoulder in a fiery, tangy brown sauce built from freshly toasted whole spices, dried red chiles, garlic, tamarind, and vinegar. The authentic Portuguese-Indian curry, hot and sour.

Grilled beef tenderloin steaks crowned with a creamy herb and garlic cheese sauce loaded with mushrooms. Steakhouse-quality dinner for four ready in 45 minutes.

Grilled beef tenderloin topped with melted Asadero cheese and a butter-mounted chipotle sauce, finished with crumbled Cotija and fresh cilantro. A Mexican-style steakhouse treatment for special-occasion grilling.

Grilled game sausage patties of ground duck, pork shoulder, and pancetta with cinnamon and cumin, wrapped in caul fat. Served on garlicky wilted kale with balsamic reduction.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Italian-style grits casserole layered with hot sausage, ground beef, pizza sauce, green peppers, onion, and melted cheddar. A Southern-Italian comfort food mashup.

Seasoned ground beef filling with garlic, cumin, oregano, and chili powder, ready for enchiladas, tacos, burritos, or chimichangas. One versatile Mexican meat recipe, four dinners.

Quick ground beef keema with green peas, turmeric, cinnamon, tomato soup, and Parmesan. An easy Indian-inspired one-skillet dinner served over rice or stuffed into pita bread.

Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.

Gruiben, German-style pork cracklings rendered slowly from cubed bacon, yielding crisp, golden bits and a pot of pure lard. An old-world, two-ingredient technique for the ultimate savory snack.

Swedish-style hamburger patties topped with butter-sauteed golden onions and green pepper rings. Simple, old-world comfort food with just five ingredients.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Harvest-time meatballs simmered with zucchini, mushrooms, and tomato wedges under a blanket of Parmesan. A one-skillet take on end-of-summer garden produce and pantry meatballs.

Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.

It can be a very good appetizer after dinner! Welcomed by everyone!