Meat recipe collection

Honey walnut chicken with boneless breasts rolled in honey then coated in ground walnuts and bread crumbs. Five ingredients, no frying, and a golden crust that bakes up crunchy.

Honey up your day with this succulent dish that is perfect to serve when guests are coming over for dinner.

Retro stuffed hamburger patties cradling a savory bread-and-onion filling, baked in creamy mushroom gravy. A nostalgic mid-century beef casserole that turns ground beef into Sunday-supper comfort.

Phall curry, the famously fiery British-Indian curry house dish, made with twelve fresh green chiles, garam masala, fenugreek, and your meat of choice. For serious heat seekers only.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

A delicious and simple turkey souffle that is a great dish to bring to a dinner with family or friends.

Hungarian goulash braises chuck beef with paprika, caraway seeds, cola, and red wine for a rich, deeply flavored stew. Served traditionally over hot egg noodles.

Hungarian-style braised pork stew with paprika, caraway seeds, roasted vegetables, tomatoes, and red peppers. Slow-baked until fork-tender, served over egg noodles or rice.

Hearty venison stew loaded with potatoes, carrots, corn, green beans, and wax beans in a thick, seasoned broth. A big-batch hunter's stew that feeds a crowd.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Idaho chicken scallop casserole with thinly sliced potatoes baked under a creamy chicken and marjoram sauce. A hearty one-dish comfort meal using cooked chicken.

Classic Italian-American lasagna layered with ricotta-egg filling, meat sauce and melty mozzarella. Family-style baked pasta that feeds a crowd.

Impanadas are Italian baked half-moon pies filled with pork braised in red wine and vinegar with fennel and mint, wrapped in a butter semolina crust. Baked until golden.

Indian pot roast braises beef in rum or red wine with allspice, peppercorns, bay leaf, garlic, and horseradish, finished with carrots and steamed dumplings. A West Indies-influenced colonial-era recipe.

Boiled beef brisket baked with pinto beans, bacon, hot chilies, corn, and tomatoes in a ketchup-based sauce. A hearty, make-ahead brisket and bean dinner best served the next day over rice.

Inside out ravioli casserole: a baked layer of spinach, macaroni, cheddar, and bread crumbs topped with beef and tomato sauce. All the flavor of ravioli, none of the folding.