Meat recipe collection

A succulent and tasty chicken dish that's made with mandarin oranges, fresh mushrooms and sweet bell peppers.

Authentic Goan pork vindaloo marinated 24 hours in vinegar, ginger, garlic, and a dry-spice masala of cumin, coriander, cardamom, and cloves. Tangy, fiery, and deep-flavored Indian curry.

Apple juice pot roast braises beef chuck low and slow with caramelized onions, sweet potatoes, and a tangy ketchup-thyme gravy. Old-school Dutch oven Sunday supper that fills the house with sweet-savory aroma.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Asian Chicken Quesadilla with Grilled Pineapple Salsa and Hoisin recipe

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.

Individual Beef Wellingtons with Mushroom Sauce recipe

Old Mexico slow cooker chili with cubed stewing beef, three forms of tomato, chili powder, and a kick of hot sauce. No beans, just deep-simmered Texas-style heat.

Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

Everything tastes better with bacon. Needless to say when bacon meets beef tenderloin, it's an ultimate combination. We made this during the weekend, it was delicious.

Baeckenoffa is a classic Alsatian stew of beef, pork, and lamb marinated overnight in white wine, layered with potatoes and leeks, then sealed and slow-baked for four hours.

Let the members in your household enjoy another succulent chicken dish with this easy to follow recipe.

Pounded chicken breasts stuffed with herb butter and Monterey Jack, rolled in Parmesan breadcrumbs, and baked until golden. Includes a spicy Mexican-style variation.

Large pasta tubes get stuffed with a mixture of mashed meatballs and spinach, then layered with slow-simmered tomato sauce and Parmesan for an Italian feast that feeds a crowd.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.