Meat recipe collection

Beef scallops with fresh tomato sauce: top round steak pounded paper-thin, pan-seared, then napped with a quick sauce of fresh tomatoes, green onions, and basil. The Italian veal-scaloppini technique applied to budget beef.

Sliced beefsteak tomatoes topped with a creamy herb dressing made from yogurt, olive oil, lemon juice, and fresh garden herbs. A no-cook summer side that chills before serving.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Braised Lamb Shanks with Roasted Garlic& White Beans recipe

Veal shanks braised in a bold Asian-inspired sauce of balsamic vinegar, teriyaki, mirin, and chili garlic paste with mushrooms and tomatoes. Fork-tender after 90 minutes in the oven.

Brandy-orange barbecued Cornish hens: grilled game hens glazed with orange marmalade, brandy, and ginger. An elegant two-bird dinner built for the backyard grill.

Slow cooker bratwurst with apple kraut, brown sugar, and caraway seeds. A German-style crockpot meal with just 6 ingredients and 10 minutes of prep.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Festive ham slices baked low and slow with brown sugar, whole cloves, and canned plums in their own juice. A sweet, fruity glazed ham with just 4 ingredients and minimal effort.

Brisket with peppercorns marinated 24 hours in soy sauce, crusted with cracked black pepper, broiled until charred, then roasted to medium rare. Served thinly sliced at room temperature.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.