Meat recipe collection

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Medallions of Veal with Pistachio Butter Sauce recipe

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Mexican turkey casserole layered with corn chips, green chiles, sour cream gravy, and melted cheddar. A Tex-Mex weeknight dinner using leftover turkey or chicken.

Crispy Mexican style dumplings, like super-mini burritos.

This 30-minute microwave enchilada casserole cooks ground beef with chili powder and tomato sauce, then layers it with flour tortillas and sharp cheddar. No oven needed for this retro weeknight dinner shortcut.

Mom's hot and sour soup combines silken tofu, bamboo shoots, shredded pork, white vinegar heat, and a swirled egg ribbon in a sesame-finished Chinese broth. Ready in 30 minutes start to finish.

Mom's peppered ham: poached ham shank coated in cracked black peppercorns and dried in a low oven for paper-thin deli-style slices. Old-school deli cooking at home.

Pan-seared chicken breast with whole grain mustard, sun-dried tomatoes, shallots, and garlic. A quick one-pan dinner with bold Mediterranean flavors ready in 30 minutes.

Old-fashioned skillet hamburgers seasoned with dry mustard, paprika, Worcestershire, and lemon juice, topped with butter and a quick pan sauce. Diner-style and bunless.

Quick beef steak sandwich with seared round tip steak, stir-fried onion wedges, jalapeno rings, and fresh tomato on kaiser rolls. Ready in 30 minutes.

Orange beef stir-fry with crispy battered round steak tossed in a glossy sauce of beef stock, soy sauce, dried red chiles, and caramelized orange zest. Better than takeout in 30 minutes.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Asian-style roasted pork tenderloin marinated in soy sauce, ketchup, garlic, and molasses. Sliced thin, sprinkled with toasted sesame seeds, served with sharp homemade hot mustard sauce.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.

Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.