Meat recipe collection

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.

No-boil lasagna with ground beef meat sauce, ricotta-mozzarella cheese filling, and uncooked noodles that soften right in the pan. Skip the boiling step and still get a classic family-style lasagna with tender layers.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Welsh honey-glazed leg of lamb (Oen Cymreig Melog) roasted with apple cider, rosemary, and ginger. Basted frequently for a sticky, caramelized crust with cidery pan gravy.

Old-fashioned pot roast braised in a Dutch oven with carrots, onions and a homemade pan gravy. Sunday-supper beef chuck the way grandma made it.

Old-fashioned sage meatloaf with ground beef, rolled oats, applesauce, and crumbled sage, scored on top and brushed with steak sauce for a glazed, savory crust.

If you love pork chops then you will adore this hearty variation that will have you licking your chops and maybe even your bowl!

Orange beef with sun-dried tomatoes: a Chinese-Italian fusion stir-fry with brandy-marinated flank steak, candied orange zest, sun-dried tomatoes, ginger, garlic, and jalapeno. Restaurant-style technique at home.

Orange pork stir-fry with tenderloin marinated in orange juice, soy sauce, ginger, and sherry. Tossed with fresh vegetables and cashews in a glossy orange sauce over rice.

Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.

Grilled pork loin roast with an orange juice and brown sugar glaze, finished with a grape-studded orange sauce. Mesquite-smoked on a kettle grill for smoky citrus flavor.

Orange-glazed sweet potatoes baked with fresh orange juice, brown sugar, cinnamon, nutmeg, and a touch of wheat germ. A naturally sweet holiday side dish with citrus brightness.

Oriental beef fondue: paper-thin slices of filet mignon swished through bubbling beef broth at the table, then dipped in sauces. The Asian-style hot pot dinner that turns supper into theater.

Korean-style grilled short ribs marinated in soy sauce, sesame oil, brown sugar, garlic, ginger, and crushed red pepper. Charred and caramelized over medium coals.