Meat Recipes

Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.

Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.

Chicken Marengo braises browned chicken pieces with onions, garlic, tomato, and sherry until tender. A French Napoleonic classic with rustic wine-laced sauce in under an hour.

Farm sausage is homemade country pork sausage seasoned with sage, herbs, and a kick of chili and red pepper. Shape it into a log, chill overnight, then slice and fry. No casings, no special gear, just real sausage from scratch.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Fight off the vampires with this succulent dish that has an evil, but scrumptious taste.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Grilled lamb chops marinated overnight in currant jelly and Dijon mustard, cooked over hickory coals, and served with a shallot-rosemary white wine butter sauce.

Ground beef casserole with rice, cream of mushroom and chicken soups, soy sauce, and crispy chow mein noodles on top. A retro Asian-inspired one-dish dinner baked in layers.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Ham and potato quiche with Swiss cheese in a from-scratch shortening crust. Cubed ham, boiled potato strips, and a simple egg custard bake into a hearty, satisfying main dish.

Swedish-style hamburger patties topped with butter-sauteed golden onions and green pepper rings. Simple, old-world comfort food with just five ingredients.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Honey mustard chicken baked with country-style Dijon mustard, whole mustard seeds, honey, and black pepper. Five ingredients, one pan, and a sticky-sweet glaze that caramelizes during the hour-long bake.