Meat recipe collection

Tender beef meatballs packed with ground zucchini and rice, simmered in a savory tomato-beef broth seasoned with oregano and cumin. A cozy one-pot stew with a hidden veggie boost in every bite.

Learn how to make a scrumptious chicken dish with a true garlic taste with this simple recipe.

My copycat version of the top secret famous A1 Steak Sauce.

Quick and easy biscuits that use up leftover ham after the holiday season.

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

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

Another type of jelly to add to your collection and to your sandwiches!

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

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

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.

Quick microwave baked bean casserole with crispy bacon, brown sugar, ketchup, and mustard. Bubbly and smoky in just 30 minutes. Add franks or ham for a hearty main.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Traditional Mexican barbacoa: whole lamb slow-roasted in a maguey leaf-lined earth pit for hours. This ancient communal feast from Mexico City feeds 24 and delivers smoky, fall-apart tender meat like nothing else.

Butterflied turkey breast rubbed with a spiced yogurt marinade of cumin, cayenne, jalapeno, and nutmeg, then grilled until juicy. An Indian-inspired BBQ that's lean, flavorful, and ready in 30 minutes.

Barbecued pig's feet, soul-food style: simmered tender with vinegar, onion, and pepper, then baked in barbecue sauce until sticky and falling-apart tender. A Southern classic that rewards a low-and-slow hand.

Add some flavor to your pork chops with this simple recipe that will let them spend some time in the summer heat.