Meats recipes

Jumbo homemade ravioli with fresh basil-infused pasta dough and a ground veal filling. Giant 4-inch squares served with homemade tomato sauce. A from-scratch Italian pasta project worth the effort.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Swedish meatballs spiced with warm nutmeg and ginger, broiled until browned, then simmered in a silky beef gravy made from the drippings. Tender, old-fashioned meatballs for noodles or mashed potatoes.

Ham and noodle hot dish is the classic Midwestern church-potluck casserole with egg noodles, cubed ham, corn, green peppers, and cream-of-soup base, finished with a buttery corn flake topping.

Filet mignon and fresh oysters marinated in vermouth and Creole seasoning, served over spinach with a zesty horseradish sour cream sauce. A bold Louisiana surf and turf that brings the bayou to your table.

Dump-and-bake chicken and rice casserole with cream of mushroom soup and onion soup mix. Six ingredients, 15 minutes of prep, and the oven handles the rest.

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.

Texas mopping sauce with strong black coffee, ketchup, Worcestershire, and butter for basting barbecue meats. A bold, savory baste that builds smoky bark layer by layer.

Golden chicken breasts sauteed with shallots, carrots, and fresh herbs in a light Riesling wine sauce. A refined French-style dinner that's on the table in 30 minutes.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Chicken and rice wrapped in crescent roll dough with shallots, garlic, and thyme. Golden pastry pockets that come together fast using leftover chicken.

Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Sweet and sour pork with vinegar-simmered pork shoulder, pineapple, peppers, and onions in a glossy honey-soy sauce. Restaurant takeout, recreated at home with tender meat.

Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.