Meat Recipes

Italian polenta with beef and sausage stew, a rustic Northern Italian dish of braised beef, hot Italian sausage, and mushrooms served over creamy polenta.

Cold chicken pasta salad with sharp cheddar, pepperoni, and Belgian endive in Italian dressing. A make-ahead dish that's even better after chilling overnight.

Old-fashioned homemade liver bologna with beef liver, potatoes, bacon, and graham flour, boiled in cloth bags. A heritage charcuterie recipe from scratch.

Aromatic chicken breast with orange, lemon, and ginger in spicy apple cider sauce. Bright, zesty flavors ready in 30 minutes for weeknight elegance.

Quick ground beef keema with green peas, turmeric, cinnamon, tomato soup, and Parmesan. An easy Indian-inspired one-skillet dinner served over rice or stuffed into pita bread.

Reuben burgers with lean ground beef topped with sauerkraut, melted Swiss cheese, and Russian dressing on toasted rye. All the classic Reuben sandwich flavors in burger form.

A succulent dish made with savory beef, herb stuffing cubes and shredded cheddar cheese.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Grilled pork tenderloin medallions in a bright marinade of white wine, lemon, honey and tarragon, flattened thin so they grill in minutes. A fast, flavorful cookout main that needs as little as 15 minutes to marinate.

A simple two-ingredient pan gravy made from roast pork drippings and flour, spooned over sliced roast pork. The no-fail Sunday supper sauce with zero waste.

Juicy stuffed burgers packed with melted blue cheese, cream cheese, and mushrooms sealed between two seasoned beef patties. Grilled or broiled in 30 minutes, these cheese-stuffed burgers are a cookout game-changer.

Homemade British pork sausages with nutmeg, cloves, mace, and thyme from Keith Floyd's cookbook. Stuff into casings or coat in breadcrumbs for a proper banger from scratch.

Vinegar-marinated beef brisket studded with garlic, seared in bacon fat, and braised with strong black coffee and caramelized onions until fork-tender. A rugged, flavor-packed Texas-style brisket.

One-pan pork chops baked over rice with cream of mushroom soup and onion soup mix. The rice cooks right in the dish, absorbing all the savory drippings.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Ground turkey meatballs with sweet red and yellow peppers, mushrooms, and a light creamy sauce made with evaporated skim milk. Served over parsley rice.