Meat Recipes

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

Chinese hot and spicy chicken stir-fried with ginger, sherry, dried chilies, and star anise pepper, simmered in a sweet-sour-savory soy sauce. Sichuan-style weeknight chicken main.

Grilled pirate steak basted with a beer, chili sauce, and Dijon mustard BBQ sauce simmered with soy, hot sauce, and liquid smoke. Bold, smoky, and built for the grill.

Homemade kielbasa sausage: traditional Polish pork-and-beef sausage seasoned with garlic, marjoram, allspice, and brown sugar. Stuffed into casings and rested overnight for deep flavor.

Venison parmesan, thin-pounded venison steaks breaded with Parmigiano and breadcrumbs, pan-fried, then baked under tomato sauce and melted mozzarella. The classic chicken parm method, hunters' edition.

Buttermilk-marinated chicken breasts pan-fried golden and topped with sauteed apples, a rich apple cider cream sauce, and toasted pecans. A stunning fall dinner.

Forget Sloppy Joes', this savory dish adds fun to dinner and satisfies your hunger.

Tender veal cutlets and sautéed mushrooms in a paprika-Marsala cream sauce, spooned over a nutty barley pilaf with shallots and zucchini. A complete one-hour dinner with serious depth.

Thin-sliced pork chops browned and simmered in soy sauce, garlic, ginger, and sesame seeds, then tossed with tender snow pea pods. A homestyle pork stir-fry that's comforting and straightforward.

Satisfy your hunger with this succulent and scrumptious dish you can easily make with some help from your slow cooker.

Slow-simmered beef chuck chili with layers of dark chili powder, serrano peppers, and sazon. A bold, beanless Texas-style bowl that builds heat in stages.

A delicious and simple turkey souffle that is a great dish to bring to a dinner with family or friends.

Northern-style lasagna with bacon, ground beef, ricotta, and a cream of mushroom layer alongside the meat sauce. Creamy, meaty, and bubbling hot.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.