Meat recipe collection

Homemade pork patties seasoned with sage, nutmeg, thyme, and a pinch of ginger then pan-fried in 10 minutes. The classic breakfast sausage you'd find in a country diner, made fresh from ground pork.

Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.

Homemade pork sausage ground from fresh pork shoulder and seasoned generously with sage, savory, marjoram, parsley, and a hint of allspice. An egg and a splash of water keep the patties juicy and tender.

Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.

Grilled pork loin rubbed with mustard, garlic, and ginger, basted with a horseradish mustard and apricot preserve glaze. An overnight-marinated roast with sweet-hot flavor.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

German-style fried potatoes with smoked bacon, onions, and sour cream. A simple skillet side dish made with pre-cooked potatoes in just 20 minutes.

Stuffed celery with provolone cheese, minced ham, butter, and Worcestershire sauce. A 5-minute no-cook appetizer that fills 15 to 20 celery pieces.

This scrumptious dish satisfies your hunger and also adds excitement and fun to dinner.

A basic but savory dip that tastes wonderful with blue tortilla chips.

Another succulent chicken dish that is made with green beans and macadamia nuts.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.