Meat Recipes

Herb-crusted beef brisket rubbed with rosemary and thyme, braised with onion, carrots, and celery until fork-tender, then sliced thin and layered in barbecue sauce. Feeds 12 hungry folks.

Barbecue ribs braised foil-wrapped in the oven, then basted with a sweet-savory sauce of brown sugar, dark rum, soy, and Worcestershire. Fall-apart tender pork ribs with a glossy, sticky glaze.

Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.

Pesto ravioli with chicken tenders, zucchini, and red bell pepper cooked in one skillet with chicken broth. A 30-minute weeknight pasta dinner tossed in basil pesto.

Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Chinese marinated beef skewers with hoisin, soy sauce, sherry, ginger, and pineapple chunks. Overnight marinade builds deep flavor for broiling or grilling.

Pan-seared chicken breasts get draped in a tangy mustard sauce with dry sherry and a creamy ricotta-yogurt finish. All the richness of a cream sauce with half the guilt.

Pateles are Puerto Rican green banana tamales: grated green banana and potato dough wrapped around achiote-spiced pork in banana leaves, then boiled until tender. Holiday tradition across the Caribbean and beyond.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Lamb spare ribs slow-baked on a rack, then glazed with a crushed pineapple, honey, vinegar, ginger, and Worcestershire barbecue sauce. Two hours of baking for fall-off-the-bone tender.

Microwave lamb chops a l'orange topped with fresh orange slices and orange marmalade glaze. Just four ingredients and ready in under 20 minutes.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.