Meat recipe collection

Chicken breasts soaked overnight in a bold marinade of pineapple juice, balsamic vinegar, garlic, and fresh herbs. Grill or pan-fry for a sweet-tangy crust with a kick of red pepper.

A tender and juicy beef roast that is simmered to perfection with apple cider.

Only 2 ingredients and your slow cooker can turn any meat into fall apart and tender goodness.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Add some spice to your short ribs and let a tantalizing aroma from your crockpot roam your kitchen.

Treat your family to this succulent pot roast that is fit for a royal feast!

A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Esquire's Eastern Establishment chili with whole brisket, two types of chile, and a surprising splash of coffee. A refined East Coast take on Texas chili with masa harina thickening and deep beef flavor.

Old-school firehouse chili with beef suet, long slow simmer, and layers of heat from chile powder, paprika, cumin, and red pepper flakes. Four-hour labor of love for authentic Texas-style flavor.

Give your beef a French touch with this recipe that calls for french onion soup and mozzarella cheese.

Slow cooker German lamb stew with sour cream, dill, caraway, and rosemary. Browned lamb cubes braise all day in beef stock, then finish with a rich sour cream sauce.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

Grilled Peking duck with a soy, honey, and turmeric glaze ladled over the skin, then air-dried for hours before slow-grilling to crackling perfection. A showstopper worth the wait.

Honey-glazed ham marinated overnight in honey, brown sugar, apple cider vinegar, cinnamon, and cloves. Pre-sliced for easy serving and baked low with a sticky broiled glaze on top.