Meat Recipes

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Chicken breasts baked in a tangy white wine sauce with soy, ginger, and brown sugar. The sauce caramelizes and concentrates as it bakes, creating a glossy, flavor-packed glaze.

Sourdough steak uses tangy sourdough starter as a wet dip before dredging round steak in seasoned flour for a crispy, pan-fried crust. A frontier-style take on chicken fried steak.

Add a kick your chicken with this delicious recipe that uses lemon juice, olives and a variety of spices.

Stir-fried chicken with cantaloupe and honeydew melon balls, ginger, honey, and a dash of sesame oil. A sweet-savory Asian-inspired dish with fresh fruit.

Turkey breasts stuffed with jalapeño cornbread and wrapped in a golden potato crust. Pan-seared then oven-finished, served with southwest shoestring fries for crunch.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Ham in champagne baked with two bottles of extra dry champagne, brown sugar, honey, ginger, and dry mustard. A showstopping holiday ham with a bubbly glaze basted every 15 minutes until lacquered.

Ground chicken or turkey with peas, a 3-ingredient skillet dinner crumbled and cooked in one pan, then spooned over rice or noodles. Lean, fast, and endlessly easy to season your way.

Brisket chili built on beer, stewed tomatoes, and a fistful of red pepper flakes, thickened with masa harina and finished with a shot of tequila poured tableside.

Glazed chicken breast with julienne carrots and green pepper in a honey-mustard apple juice sauce. A one-skillet weeknight dinner served over noodles with a glossy, tangy glaze.

Old-fashioned Swiss steak with flour pounded into round steak, seared in lard, and simmered until fork-tender. A classic Depression-era braised beef recipe with just five ingredients.

Chicken scallopine in a creamy mushroom sauce with breadcrumb-crusted cutlets, sautéed onion, and a nutmeg-kissed cream finish. An Italian-American classic that turns weeknight chicken into something special.

If you're feeding a large family, then make this scrumptious dish that tastes so good, your kids will love you forever!

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

Slightly creamy without being rich, the flavour was well balanced. I love using crock-pot, because it's easy and so convenient. Therefore this recipe has certainly won me over :)