Meat recipe collection

Classic meat lasagna layered with seasoned beef, cottage cheese, cheddar, and Parmesan between tender noodles, perfect for freezing and reheating.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Southern-style pot roast braised with ginger, tomatoes, and fresh figs for a sweet-savory showstopper that turns tough beef melt-in-your-mouth tender after 3 hours of simmering.

Chicken pieces simmered in apricot nectar with canned apricots and onion soup mix for a sweet-savory dinner that's retro and comforting.

Here's a light, spicy chicken recipe for a warm-weather evening.

Apricot-glazed Cornish hens roasted whole over a buttery bread stuffing scented with celery, onion, and marjoram, basted with a sweet-tart apricot preserves glaze.

Boneless lamb shoulder stuffed with dried apricots, wrapped in foil, and slow-roasted until fork-tender with a pan sauce.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Lamb chops wrapped in phyllo with peas, potato balls, tomatoes, and kasseri cheese bake into golden Greek parcels that surprise with every bite.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.

Moroccan mechoui: paprika and garlic-rubbed leg of lamb roasted over a bed of carrots, onions, tomato and celery. Simple North African feast served straight from the roasting pan.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

Grilled pork chops paired with bacon-wrapped banana skewers, dusted with cumin and lemon. The salty-smoky bacon and caramelized banana play off the cumin-rubbed chops for a sweet-savory cookout plate.

Baboti (bobotie) is a South African curried ground beef casserole with raisins, chutney, and apricot jam, topped with a savory egg custard baked until golden. Serve it with yellow rice and salad.

Baeckenoffa is a classic Alsatian stew of beef, pork, and lamb marinated overnight in white wine, layered with potatoes and leeks, then sealed and slow-baked for four hours.