Meat recipe collection

Asian-style turkey salad with cooked turkey breast, snow peas, red bell pepper, carrot and green onion tossed in a creamy soy-ginger mayo dressing. A fast, fridge-cold leftover-turkey solution served on lettuce.

Deep-fried chicken wings coated in seasoned flour, then glazed with a sticky honey-teriyaki sauce. Crispy, sweet, savory, and gone in minutes.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Osso buco braises veal shanks low and slow in white wine, soffritto and tomato until the meat slips off the bone. A bright lemon-parsley gremolata cuts the richness, served over the reduced pan juices.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Dare to be different. Low-fat healthy red meat. 26g of protein with only 1 gram of fat. Wow!

You gotta love the spices in this unique certain to amaze dish of healthy red meat.

Oven-baked bacon on a rack at 400°F, chilled, then reheated at 450°F for crisp make-ahead slices. Cleaner than stovetop, no spatter or flipping required.

Oven baked chicken Kiev stuffed with chive-lemon butter, breaded with seasoned crumbs, pan-seared then finished in the oven for a crispy golden crust.

Oven barbecued spareribs braised low and slow for 3 hours in a homemade ketchup, brown sugar, and Worcestershire sauce. Fall-off-the-bone tender, no grill needed.

Oven-baked Chicken Kiev with a garlic-chive butter center, coated in crispy cornflake crumbs and buttermilk. No deep frying needed for that golden crunch.

Oven-fried potato stew: layered potatoes, onions, and cardamom-spiced beef cubes baked in a deep tomato broth until the potatoes turn a rich red. A rustic Middle Eastern home-style dish from the Arabian Gulf.

Oven kalua pig wrapped in banana leaves with sea salt and liquid smoke, slow-roasted for 7 hours until fall-apart tender. A Hawaiian luau classic made at home without an underground imu.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Beef bourguignonne baked in the oven with red wine, carrots, mushrooms, and tomatoes, served over buttered egg noodles. The classic French braise made hands-off with no stovetop searing required.

Oven-crisped chicken coated in crushed rice cereal for a shatteringly crunchy crust, no deep frying needed. A classic three-step breading and a wire rack keep every piece golden and crisp all over.