Meat recipe collection

Rattlesnake and beans simmered with ground beef, pinto beans, stewed tomatoes, jalapenos, and garlic. A Southwestern cowboy chili with bragging rights, ready in under 30 minutes.

Raw kibbee (kibbeh nayyeh) made with twice-ground lean beef, fine bulgur wheat, and cumin. Served on a platter with olive oil and pita bread. A classic Lebanese dish.

Hearty baked casserole of red beans, rigatoni, Italian sausage, plum tomatoes, Swiss chard, and white wine with oregano and garlic. A rustic Italian-inspired one-pot meal.

Red potato salad with bacon dresses skin-on baby reds in a vinegar-spiked mayo with crisp bacon, yellow onion, scallions, and hard-boiled eggs. The picnic side dish that disappears first.

A basic dry rub made from chili powder and cayenne pepper that's perfect for steaks!

Reuben loaf wraps corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing inside homemade yeast bread topped with poppy seeds. A Reuben sandwich in loaf form.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.

Roast beef with a garlic bread crumb crust made from olive oil, crushed garlic, parsley, and seasoned crumbs pressed onto the meat before roasting. Just seven ingredients.

British-Indian balti curry made from leftover roast chicken, garlic, onion, and balti masala paste. Stir-fried in a karahi and finished with fresh coriander in 15 minutes.

Classic French roast duck a l'orange with a caramelized orange sauce, Grand Marnier, and brown sauce reduction. Crisp skin, glossy bittersweet glaze.

Roast venison loin rubbed with juniper berries and black pepper, served with a citrus-ginger cranberry sauce finished with red wine and cold butter.

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.

Roast beef tenderloin crusted with garlic, rosemary, thyme, and cracked black pepper. High-heat roasting locks in juices for a perfect medium-rare centerpiece in under an hour.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.