Meats recipes

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.

Graham cracker-crusted baked ham glazed with brown sugar, Dijon mustard, and graham crumbs, studded with whole cloves. A sweet, crunchy twist on the classic holiday ham.

A proper British steak and kidney pie with claret-marinated beef, browned mushrooms, and a golden puff pastry lid. Hearty, old-school comfort that feeds eight hungry guests.

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Taco hotdish is a Midwest casserole layered with crushed taco chips, seasoned ground beef, tomato soup, cottage cheese, and cheddar. Topped with fresh lettuce and tomatoes after baking.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.

Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.

Pepper beef balls simmer tender meatballs in a glossy soy-ginger sauce with green peppers, onion, and tomato, thickened to coat. A pepper-steak twist in meatball form, served over rice.

Homemade ground beef summer sausage cured with liquid smoke, mustard seeds, and coriander. Mix, roll, refrigerate overnight, and bake for smoky, sliceable sausage logs ready for snacking.

Low and slow baby back ribs rubbed overnight and smoked for 5 hours with homemade BBQ sauce. Eight full racks feed a crowd and deliver that fall-off-the-bone tenderness every pitmaster chases.

Asian-style roasted pork tenderloin marinated in soy sauce, ketchup, garlic, and molasses. Sliced thin, sprinkled with toasted sesame seeds, served with sharp homemade hot mustard sauce.

For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.

Marinated sirloin steak grilled and sliced into pita bread with shredded lettuce and a cool cucumber yogurt sauce. A freezer-friendly meal prep recipe for easy weeknight grilling.