Meat recipe collection

Auntie Yuan duck salad slivers honey-roasted duck and crispy skin over puffed mai fun noodles, shredded lettuce, scallions, and cilantro. Drizzled with garlic-soy-rice vinegar dressing for a Chinese-American restaurant classic.

Classic Aussie meat pie with ground beef, onion and gravy in a shortcrust pastry base topped with puff pastry. Traditional Australian hand-held hot pie.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

Authentic Cincinnati Chili with Cocoa and Cinnamon recipe

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

Hash brown quiche with a crispy shredded-potato crust, no pastry needed, loaded with diced ham and three melty cheeses in a soft egg custard. A naturally gluten-free brunch centerpiece.

Onion meatloaf uses a packet of dry onion soup mix as the seasoning shortcut, topped with a tangy brown sugar, ketchup, and mustard glaze. Classic mid-century American comfort food.

Pork chops Dijon: skillet-seared pork loin chops smothered in a Dijon mustard and Italian dressing glaze, cooked covered with sweet onions for tender 30-minute weeknight dinner.

A classic taco salad piling browned ground beef, sharp cheddar, tomato, and crisp lettuce, tossed with Catalina dressing and taco chips. A potluck favorite that comes together in about 15 minutes.

Zesty barbecued ribs: pork ribs simmered tender first, then grilled or broiled with a homemade ketchup-lemon-brown sugar barbecue sauce. The classic American backyard technique.

Zucchini-layered meatloaf hides ribbons of melty Swiss cheese, sliced zucchini, and sweet pimento between layers of seasoned beef. A cheese-stuffed meatloaf that slices into a colorful, juicy cross-section.

Pork loin scallops sauteed with baby artichokes, apple slices, sage, and Calvados in clarified butter. A Normandy-inspired one-pan saute restaurant-quality and ready in 30 minutes.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.