Meat recipe collection

This marinade sounds like very spicy, but it actually isn't. Because after marinating, you will wipe it away, and all the delicious flavors go into the meat without leaving too much spiciness.

Why this recipe works: Simmering chicken broth with lime zest and ginger is a shortcut to Asian flavor.

Glorified pork chops smothered in cream of celery soup and simmered until tender. A 4-ingredient, 20-minute weeknight dinner served over rice. Simple comfort food at its most nostalgic.

Easy and cheap to make and goes with anything, whether it be steamed veggies, potatoes, mac and cheese. Super moist and GREAT taste.

Homemade venison sausage with a 50/50 venison-pork blend, garlic, salt, and black pepper. A simple family recipe for making bulk sausage from ground deer meat.

Grilled salmon steaks with spicy pineapple sauce is as delightful to look at as it is to eat. What's more, the sauce goes equally well over lots of other fish and meat dishes.

Ground beef pepper steak with seared patties and soy sauce-garlic green peppers. Seven ingredients, 20 minutes, and a budget-friendly riff on Chinese pepper steak.

Homemade ground beef salami cured with tender quick salt, liquid smoke, mustard seed, and garlic. Shaped into logs, refrigerated 24 hours, then slow-baked in foil.

Ground beef stir-fry with zucchini, tomato wedges, and soy sauce in a light cornstarch gravy. A fast wok dinner ready in 30 minutes.

Japanese beef negimaki with thinly pounded steak rolled around scallions, glazed with teriyaki, then grilled and sliced into bite-size pinwheels. A classic three-ingredient izakaya appetizer.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

Hearty skillet cake with brown rice, ham, zucchini, carrots, and cheese. Crispy bottom, soft center, and golden top from the broiler. A perfect way to use up leftover ham and vegetables for a quick weeknight dinner.

Quick ham pate spread with mustard, horseradish, sherry, and mayonnaise. No cooking required. Ground ham blended into a savory appetizer for crackers or toast points.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.