Meats recipes

Cold chicken pasta salad with sharp cheddar, pepperoni, and Belgian endive in Italian dressing. A make-ahead dish that's even better after chilling overnight.

Eastern European cabbage rolls stuffed with rice and sausage, simmered in sauerkraut with a smoked pork hock. Topped with paprika and sour cream for a true Old World feast.

One-pan chicken and rice bake with broccoli, mushrooms, green pepper, and cream of celery soup. A dump-and-bake casserole with 10 minutes of prep for easy weeknight dinners.

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Lemon-pepper chicken stir-fry with bell peppers, onions, and capers in a bright lemon-pan sauce. Served over angel-hair pasta for a 40-minute weeknight main.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Grilled beef tenderloin marinated in red wine and cracked peppercorns, served alongside charred vegetable kabobs. Backyard grill dinner with a bold steakhouse-style pepper crust.

Classic Southern chicken and dumplings simmered from a whole chicken with carrots, onions, parsnips, and fresh herbs. A slow-cooked, soul-warming one-pot supper like grandma made.

German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.

A hearty one-skillet supper of ground beef simmered with bulgur wheat, tomatoes, and oregano, finished with Parmesan and parsley. The cracked wheat soaks up the savory broth for a wholesome, budget-friendly dinner.

Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.

Oven-fried chicken breast with a crispy seasoned breadcrumb coating, no deep frying needed. Dipped in yogurt, flour, and egg white for a crunchy crust with less fat than traditional fried chicken.

Herbed beef patties breaded and pan-fried in butter, then baked with spaghetti sauce, cheddar, and Parmesan until bubbly. Like chicken Parmesan but with seasoned ground beef.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Tender sliced roast beef smothered in a tangy homemade BBQ sauce with brown sugar, lemon juice, and Worcestershire. Made entirely in the microwave in just 10 minutes for the fastest weeknight sandwich fix.