Meat Recipes

Mom's beef stroganoff with cubed beef, mushrooms, onions, and sherry in a sour cream sauce thickened with cornstarch. A classic homestyle stroganoff served over noodles.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

French-inspired pressure cooker beef with round steak, smoky bacon, white onions, new potatoes, and mushrooms braised in dry white wine. Tender, saucy, and on the table in 45 minutes.

Homemade pastrami from beef brisket cured for 3 weeks with salt, pickling spices, and black pepper, then smoked low and slow. A true from-scratch charcuterie project.

Asparagus spears wrapped in ham slices and baked under a homemade cheddar cheese sauce with dry mustard. A retro-style ham and asparagus roll-up that makes a satisfying weeknight dinner in about 35 minutes.

Beef and rice meatloaf rolled jelly-roll style around a sweet peach and dill filling, brushed with peach syrup as it bakes. The retro pinwheel that turns ground beef into a dinner-party showstopper.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.

Cinnamon-roasted chicken rubbed with cinnamon, thyme, salt, and pepper. Just five ingredients for crispy-skinned, fragrant roasted chicken pieces with warm spice flavor.

Ginger chicken stir-fry with double ginger, mushrooms, bamboo shoots, and a glossy soy-cornstarch sauce. Marinated chicken strips cooked in a wok with fresh and ground ginger.

Butter-sauteed veal rounds topped with stewed tomatoes, asparagus spears, and fresh mushrooms, cooked gently in pan juices. An elegant one-pan entree with classic European flair.

No-fat oven fried chicken breasts coated in Parmesan breadcrumbs with rosemary, thyme, and a buttermilk dip. Baked at high heat until golden and crispy without any oil.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Thai-style chicken and sesame noodles: marinated chicken tossed with spaghetti, carrot and cilantro in a sweet-spicy peanut sauce. A fast, semi-homemade noodle bowl, great warm or cold.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.