Meat recipe collection

A French-Caribbean lamb stew from Martinique and Guadeloupe, simmered with Colombo curry powder, ginger, garlic, boniato or potato, and calabaza squash. Make-ahead friendly and even better the next day.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

President LBJ's famous Pedernales River chili recipe with venison, chili powder, oregano, cumin, and tomatoes. Authentic Texas-style no-bean chili.

Lebanese stuffed grape leaves filled with spiced lamb and rice seasoned with allspice and cinnamon, rolled tight and simmered over lemon slices. A traditional Middle Eastern appetizer.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Chuck roast marinates in a bright lemon-onion bath before roasting until tender in this citrus-forward pot roast where fresh lemon slices and marjoram create unexpected flavor that breaks from traditional brown gravy.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Lentils with cotechino sausage, an Italian New Year's tradition. Slow-poached pork sausage served over lentils braised with sage, soffritto, and tomato.

Lois's meat loaf: classic comfort-food meatloaf built on meatloaf mix, onion soup mix, Italian breadcrumbs, and a ketchup glaze. The homemade weeknight loaf everyone grew up on.

Texas-style beef brisket braised in a sweet brown sugar and vinegar sauce with ketchup and onions. Dutch oven or crockpot, fork-tender in either method.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Mahalia Jackson's okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.

Classic Italian lasagna with homemade meat sauce from Italian sausage and ground beef, ricotta filling, mozzarella, and Parmesan. A from-scratch Sunday dinner.

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.