Meat recipe collection

Steaks Esterhazy is a Hungarian-style dinner of broiled sirloin or T-bone topped with a creamy paprika sauce of mushrooms, sour cream, and Worcestershire. A 35-minute weeknight take on a classic recipe.

Pork loin roast studded with garlic and parsley, then slow-roasted with frequent basting in a chicken broth, white wine, and star anise glaze. The anise gives the meat a subtle warm-spice depth that sets it apart from a standard roast.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

Apple juice pot roast braises beef chuck low and slow with caramelized onions, sweet potatoes, and a tangy ketchup-thyme gravy. Old-school Dutch oven Sunday supper that fills the house with sweet-savory aroma.

A fruity, yet scrumptious chicken dish that will have you licking your lips just waiting for it to finish cooking!

Here's a light, spicy chicken recipe for a warm-weather evening.

Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Thick-cut porterhouse steak marinated in a bold Asian-inspired blend of chili bean paste, soy sauce, and sesame oil. Fire up the grill for this fusion masterpiece that brings steakhouse quality with Pacific Rim flair.

A loaded Spanish paella with chicken, pork, shrimp, and calamari over saffron rice. This one-pan fiesta feeds 6 and comes together in under an hour.

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.

Everything tastes better with bacon. Needless to say when bacon meets beef tenderloin, it's an ultimate combination. We made this during the weekend, it was delicious.

A full-sized meatloaf wrapped head to toe in overlapping bacon strips that crisp and baste the beef as it bakes. Juicy, smoky, and even better the next day as leftovers.

Baked chicken Excelsior bastes chicken breasts in lemon-paprika butter, then bathes them in a creamy sour cream, sherry, and mushroom sauce for the last stretch in the oven. A retro, dinner-party-worthy chicken with a silky finish.