Meat recipe collection

Sauteed Breast of Cornish Game Hen with Herb Sauce recipe

Pan-sauteed chicken breasts with a quick raspberry vinegar cream sauce, green onions, and unsalted butter. An elegant 30-minute dinner with a tangy, silky pan sauce.

Sauteed chicken livers dusted with warm spices, deglazed with blueberry vinegar, and finished with creme fraiche and fresh blueberries. A French-inspired dish.

The beef comes out tender and fall apart with lots of yummy sauce on top.

Don't let your pork chops taste dry. Instead try this simple and tasty recipe that will make you and your family proud!

Chinese-style stir-fried chicken with toasted pine nuts, bamboo shoots, and a savory hoisin-oyster sauce. Cornstarch velveted chicken stays tender. Wok dinner in 30 minutes.

Savory stuffed meat loaf hides a sage-and-thyme bread stuffing inside a bacon-studded ground beef shell. Two classic Sunday-dinner sides merge into one hearty pan.

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

Pan-seared beef tenderloin topped with melted blue cheese and sweet balsamic caramelized onions. A simple, elegant steak dinner that's ready in 40 minutes.

Steamed whole chicken rubbed with oil and salt, then drizzled with a warm sesame-ginger-soy sauce and topped with toasted sesame seeds and scallions. Chinese-style and full of flavor.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.