Meat recipe collection

Rosemary chicken steamed in parchment hearts in the microwave with snow peas, red pepper, and lemon. A fast, healthy en papillote dinner that locks in moisture and aroma in about 6 minutes.

Rosemary chicken wings baked golden in a sweet-herbal glaze of lemonade, butter, shallots, and dried rosemary. A unique twist on baked wings for appetizers or dinner.

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

Rosemary leg of lamb with roasted tomato compote: garlic-rosemary-crusted leg of lamb roasted medium-rare alongside tomatoes, onions, olives, and capers. A Mediterranean Sunday centerpiece for 8.

Baked rosemary turkey patties with whole wheat breadcrumbs and thyme, topped with a creamy rosemary gravy made from scratch. A lighter, herb-forward alternative to beef burgers.

Hot chicken salad baked with celery, toasted almonds, and lemon juice in a creamy dressing, topped with cheddar cheese and bread crumbs until golden and bubbly.

Rostbraten mit Pilzfulle, a classic German flank steak rolled around a mushroom, onion and herb stuffing, braised with bacon in mustard-kissed beef gravy. A rustic, old-world Sunday dinner centerpiece.

Rotisserie barbecued leg of pork spins a whole leg over coals, basted with a brown sugar, mustard and clove glaze for a sticky-sweet crust over hours of slow rotation.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.

Rouladen are classic German beef rolls: thin-pounded round steak wrapped around mustard, onion, bacon, and a pickle spear, then braised slowly in a rich pan gravy. Served with red cabbage and boiled potatoes for a proper Sunday supper.

Round steak smothered in a rich browned-flour gravy with sliced onions, fresh tomatoes, and apple cider vinegar. A Southern braised steak that turns a tough cut fork-tender.

Round up beef with 10 pounds of round steak strips braised in a tangy ketchup, brown sugar, and red wine vinegar sauce. Feeds a crowd and freezes well.

Round-up beef for a crowd, slow-braised round steak strips in a sweet-tangy ketchup, brown sugar, and Worcestershire sauce. Feeds 20 with chuck-wagon flair, served over noodles, rice, or mashed potatoes.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Reuben burgers made with ground beef and corned beef, broiled and topped with sauerkraut and melted Swiss cheese. All the classic Reuben sandwich flavors in a burger.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.