Meat recipe collection

Braised duck with chestnuts in a syrupy orange and red currant sauce, built on homemade duck stock and fresh thyme. A rustic European classic that's pure cold-weather comfort.

This easy yet tasty chicken casserole is a great weekend lunch or dinner option.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Chicken tenders stir-fried with a teriyaki vegetable kit and topped with crispy French fried onions. Three ingredients and 40 minutes for a semi-homemade weeknight win.

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.

Easy Mexican chicken and rice baked together in one casserole with chicken bouillon, onion, and a top blanket of salsa. Boneless breasts steam moist over the rice while the salsa flavors everything.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

Quick one-pot ground beef and rice dish with mushrooms, soy sauce, and beef consommé. This easy weeknight dinner cooks in 15 minutes and gets topped with sour cream and toasted almonds.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Eye of round roast marinated overnight in Chinese hot mustard, garlic, soy, and Worcestershire, then high-heat roasted with potatoes. A budget cut cooked right.

Tired of the same old roast? Try this simple, yet succulent recipe that will have you licking your fingers!

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Good way to cook steak with BBQ beans, tastes really very great.