Meat Recipes

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

Cajun shepherd's pie with a spicy beef and pork meatloaf base, julienned zucchini and squash, and creamy buttery mashed potatoes browned on top. Louisiana comfort food at its finest.

Instead of using a rich egg or cream batter, the chicken in this recipe is dipped in whole wheat flour, buttermilk-egg batter, and then unsweetened cereal crumbs to make a wonderfully crispy hot baked chicken, or cold picnic chicken.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.

Elegant pork chops baked tender then topped with Gruyere-Dijon mixture and finished with creamy apple brandy pan sauce for special occasion dinner.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Breaded turkey cutlets pan-fried in olive oil and butter, then finished in the oven with tomato sauce, prosciutto, and shaved Parmigiano-Reggiano. This Emilia-Romagna classic is Italian comfort food at its most elegant.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.

Pounded chicken breasts stuffed with herb butter and Monterey Jack, rolled in Parmesan breadcrumbs, and baked until golden. Includes a spicy Mexican-style variation.

Grilled butterflied Cornish hens rubbed with lemon garlic butter and ancho chile. Crispy skin, smoky flavor, and ready in under an hour for an elegant weeknight dinner.

Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.