Meats recipes

German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.

Homemade Italian sausages with fennel, coriander, caraway seeds, and red pepper flakes stuffed into natural hog casings. Medium-hot heat with a real butcher shop flavor.

Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.

What a luscious recipe! The chicken falls off the bone and the savory 'gravy' is awesome soaked in the whole grain peasant bread. My only question is, "where is the baking?". I cooked this on the stove top in my dutch oven.

Slow-roasted boneless pork loin basted in a sweet-tart cherry glaze with warm spices and toasted almonds. A stunning centerpiece for Sunday dinner or holiday feasts.

Quickie beef stroganoff with tender chuck steak strips, earthy mushrooms, and tangy sour cream sauce over buttered noodles in under an hour.

Skillet-browned boneless chicken finished in a microwave casserole under a fruit pie filling, white wine, lime juice and warm spice sauce. Sweet, tangy and spiced, served over noodles or rice.

Lamb shoulder in pastry, a British-style boneless lamb roast wrapped in flaky pastry and baked golden. A traditional Sunday-dinner centerpiece with countryside roots.

Gourmet pork chops braise center-cut chops in a creamy white wine and mushroom sauce with onion soup mix and a kick of chili-garlic paste. Stovetop dinner finished with sour cream.

Braised lamb in a spiced yogurt sauce with saffron, rosewater, fried raisins, and slivered almonds. A Mughlai-inspired dish with cardamom, coriander, and garam masala.

Braised beef short ribs coated in Dijon mustard and crispy breadcrumbs, served over a hearty ragout of butternut squash, chickpeas, and kale. Slow-cooked in porter beer with garlic and brown sugar.

This unique and delicious bread is topped off with a scrumptious mixture you will love.

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

Tender pork ribs simmered until fork-tender, slathered in tangy vinegar-based barbecue sauce, and grilled to smoky perfection. This old-school method guarantees fall-off-the-bone meat with a caramelized crust every single time.

Old-fashioned homemade liver bologna with beef liver, potatoes, bacon, and graham flour, boiled in cloth bags. A heritage charcuterie recipe from scratch.

Butterflied pork chops grilled over charcoal and brushed with a tangy homemade barbecue sauce spiked with malt vinegar, soy, and liquid smoke.