Meat recipe collection

A delicious new type of chili that is savory down to the last spoonful.

Coca-Cola basted ham slow-roasted and glazed with dark brown sugar, two mustards, and bread crumbs for a sticky, caramelized crust. A holiday showstopper.

Mama's lemon chicken dipped in fresh lemon juice, coated in Parmesan breadcrumbs, and baked with olive oil, parsley, and onion. A crispy, tangy Italian-style baked chicken.

Teriyaki meatloaf with ginger, soy sauce, and a sweet brown sugar glaze poured on halfway through baking. A retro Hawaiian-style ground beef loaf with grated carrots and bell peppers folded in.

Meatball bake with beef and sausage meatballs, lima beans, carrots, and onion braised in a thick stewed tomato sauce. A hearty one-dish comfort food casserole.

Turkey meatloaf with sun-dried tomatoes, Italian herbs, and egg whites instead of whole eggs. Sauteed aromatics cooked into the mix give this lighter meatloaf deep, savory flavor.

Layers of corn tortillas, spiced ground beef with corn and tomatoes, and creamy cottage cheese filling bake into this Mexican-inspired lasagna. Melted cheddar and picante sauce finish it.

Mexican-style chicken breasts braised in tomato sauce with green olives, capers, and mushrooms. Veracruz-inspired one-skillet dinner with bright, briny flavor.

Mexican pork beer roast slow-roasts a 5-pound pork loin with beer, oregano, and coriander, served with a tangy tomatillo green sauce pureed with garlic, cilantro, and white wine vinegar.

Mixed meat satay skewers of chicken, shrimp, and beef marinated in toasted coriander, cumin, garlic, fish sauce, and brown sugar, then grilled fast and served with peanut sauce. Thai-style street-food flavor at home.

Mom's peppered ham: poached ham shank coated in cracked black peppercorns and dried in a low oven for paper-thin deli-style slices. Old-school deli cooking at home.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Oven-baked crispy fried chicken with a flour, bread crumb, and paprika coating. All the crunch of fried, none of the oil splatter, ready in about an hour.