Meat recipe collection

Microwave Cornish hens with peaches glazed in honey, dry mustard, and curry powder over chicken-flavored rice. A retro one-dish weeknight dinner with sweet, mildly spiced poultry.

Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Smoked Cornish hens stuffed with wild rice and pecans, glazed with lime marmalade and orange juice. Includes charcoal, electric, and gas smoker instructions for 2-3 hours of low smoke.

Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.

Bone-in chicken simmered in a fragrant almond, turmeric, and garam masala sauce finished with coconut cream and garnished with hard-boiled eggs, lime, and flaked almonds.

Ground turkey pie with cream cheese and mushrooms in a biscuit crust, topped with a blended cottage cheese custard. A savory, protein-packed dinner pie ready in one hour.

Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.

Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.

Czarnina is a traditional Polish duck soup: a dark, sweet-and-sour broth of duck or goose with pork ribs, dried prunes and cherries, soured with vinegar and enriched with cream. Served with egg noodles or dumplings.

Try this new variation of dumplings made with ground beef, spinach and water chestnuts.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Greek stuffed tomatoes loaded with seasoned lamb, rice, fresh mint, and a splash of white wine, baked until the shells are tender and the filling is fragrant. A Mediterranean classic that brings the flavors of the Greek islands to your table.