Meats recipes

Chinese beef and asparagus stir-fry with dried mushrooms, snow peas, and oyster sauce in a glossy cornstarch-thickened sauce. Restaurant-style wok cooking at home.

Parcha bozbash is a Caucasian lamb soup with chestnuts, quince, prunes, and chickpeas in a rich beef broth finished with clarified butter. A hearty, aromatic stew with sweet and savory depth from traditional regional ingredients.

Italian osso buco with veal shanks braised in white wine, French onion soup, tomato, and lemon, served with potatoes and carrots. Northern Italian comfort with melt-off-the-bone tenderness.

One-pan venison dinner with browned venison chops, potatoes, carrots, onion, and celery simmered together in a single pot. A hearty, no-fuss wild game meal for two.

Beef stir-fry with crisp nashi pear and buttery macadamia nuts. Tender filet tossed in soy-ginger sauce, finished with sesame seeds. An Aussie-Asian fusion on the table in 30 minutes.

Frankfurter casserole combines hot dogs, bean and bacon soup, bell pepper, and mustard in individual ramekins topped with refrigerator biscuits. A retro weeknight classic.

Caribou sausage recipe combines wild game with fresh pork and a warm spice blend of nutmeg, ginger, allspice, and paprika. Yields 80 sausages, perfect for hunters and big freezer hauls.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Ground turkey and black beans simmered with chili powder, cumin, oregano, and picante sauce thickened with cornstarch for a rich, saucy bowl. This 30-minute turkey chili is lean, high-protein, and loaded with Southwestern heat.

Filipino lumpia filled with seasoned pork, shrimp, dried mushrooms, and water chestnuts, fried golden and crispy. Served with sweet and sour dipping sauce.

Classic ground beef meatloaf topped with a tangy brown sugar, vinegar, and tomato sauce glaze. Loaded with mushrooms and baked until caramelized. Comfort food with a sweet-sour kick.

Ham loaf made with ground ham and pork, saltine crackers, eggs, and condensed tomato soup. A classic Midwestern meat loaf that divides into four freezer-friendly portions.

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.

Cajun-style blackened burgers crusted with cayenne, fennel, white pepper, and garlic. Cooked in a screaming-hot cast iron skillet for a charred peppered crust and finished with a Worcestershire pan sauce.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.