Meat recipe collection

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Roast beef sandwiches simmered in a garlic-lime tomato sauce with green chiles, cumin, and cilantro on whole-wheat rolls. A zippy Southwestern-style leftover makeover ready in 25 minutes.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

Roast chicken halves brushed with butter, lacquered in raspberry glaze, and crowned with fresh kiwi slices. A retro fruit-glazed chicken with sweet-savory pop and showstopper plating.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Roast duck with root vegetables and wine-poached pears in a cranberry-red wine pan sauce. A refined country-style dinner with carrots, parsnips, and a buttery fruit sauce.

Roasted pork gets bathed in an exotic cumin-spiced sauce loaded with dates, pine nuts, and aromatic spices, creating a historical Roman-inspired dish that brings ancient flavors to modern tables.

Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.

Roast pork loin rubbed with caraway, mustard, and sage, finished under a brown sugar applesauce glaze. The bone-deep Sunday dinner roast that fills the house with autumn smells.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.

Roast turkey with cornbread chorizo stuffing: juicy turkey stuffed with spicy chorizo, sweet corn, and cornbread, roasted with a turn-and-baste method that delivers crisp skin and moist meat. A Southwestern Thanksgiving showstopper.

Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.

Roasted Chicken Breasts with Cranberry Port Sauce recipe