Meat Recipes

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Make your own Italian sausage from scratch: coarse-ground pork seasoned simply with fennel, pepper and dry red wine, stuffed into casings and cured two days. The plain, classic base sausage.

Zucchini-layered meatloaf hides ribbons of melty Swiss cheese, sliced zucchini, and sweet pimento between layers of seasoned beef. A cheese-stuffed meatloaf that slices into a colorful, juicy cross-section.

Lightning-fast beef and sea scallop stir-fry with garlic, ginger, scallions, and red pepper flakes in peanut oil. From wok to plate in under a minute.

Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.

A whole chicken stuffed with herbed stuffing mix, pressure-cooked until juicy, and finished with a quick homemade gravy. Comfort food that feeds a crowd with minimal fuss.

Ham in potato jackets are bite-sized stuffed new potatoes filled with mustardy butter, diced ham, and sharp cheddar. A handheld appetizer that disappears fast at parties.

Homemade monastery-style herbal sausage with pork, beef, thyme, marjoram, pimento, and ground cinnamon stick. Hand-ground and stuffed into pork casings for traditional European sausage making.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

Filetto sorpresso don is a butterflied filet mignon stuffed with prosciutto, mozzarella, and truffle, then breaded, pan-seared, and finished in white wine and lemon pan juices.

Sirloin beef kabobs marinated in soy sauce, sherry, honey and ginger, then broiled with pineapple chunks, mushrooms and green onions. A glossy, sweet-savory skewer dinner the whole family will love.

A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.

Leftover turkey and fat-free refried beans cooked with onions, bell peppers, chili powder, and sour cream, loaded into crispy taco shells with cheddar. A quick, lighter taco night that puts those turkey leftovers to good use.

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.

Sliced chicken with broccoli stir-fries cornstarch-velveted chicken with tender-crisp broccoli, ginger, and scallions in 25 minutes. Better than takeout, lighter on oil.

Traditional Irish lamb stew with potatoes, carrots, and onions simmered low with a bouquet garni of thyme, rosemary, and bay leaves. Simple, hearty, and no-fuss.