Meat recipe collection

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Quick chicken pot pie with creamy vegetable filling topped with golden biscuit pieces for a comforting weeknight dinner ready in 35 minutes using shortcuts.

Lean ground beef meatloaf studded with chopped apples and onions. The fruit adds subtle sweetness and keeps the loaf moist without extra fat. Make patties instead for quick weeknight burgers.

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.

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.

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.

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

Savory Jewish noodle kugel with sauteed onions, sour cream, and eggs baked golden and set. The classic side dish for brisket, holidays, and Shabbat dinners.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

A delicious baked dish that won't disappoint and satisfy your hunger!

Quick microwave chicken livers seasoned with thyme, sage, and dry mustard. Just four ingredients and 10 minutes for a high-protein, low-calorie meal.

Yogurt-coated chicken breasts rolled in herb stuffing crumbs and baked alongside cinnamon-sugar peaches. A sweet and savory dinner for two, ready in 40 minutes.

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.