Meats recipes

Southern-style veal rolls stuffed with ham and cheese, breaded with a horseradish egg wash, and baked in a mushroom soup and white wine sauce until golden.

Slow cooker barbecue beef shredded with a wire whisk after 8 hours on high. Chuck roast cooks in a tangy sauce of tomato paste, brown sugar, apple cider vinegar, and dry mustard.

Chicken breasts rolled around creamy, herby Boursin cheese, coated in crispy breadcrumbs, and baked in melted butter. Only 6 ingredients and ready in 45 minutes.

Pan-seared chicken breasts glazed with a sweet-spicy sauce of peaches, chunky salsa, orange juice, and fresh cilantro. A fruity, zesty skillet dinner in 40 minutes.

Mahalia Jackson's okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.

Pounded chicken breasts rolled around cream cheese, coated in buttery bread crumbs, and cooked in the microwave. A quick, cheesy stuffed chicken dinner in under 10 minutes.

Bone-in chicken chunks marinated in wine and soy, wok-fried with mushrooms, celery, water chestnuts, and silky cornstarch gravy.

A scrumptious Italian fondue made with lean ground beef, mozzarella cheese and dry red wine.

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

Classic crab quiche with lump crab meat, Swiss cheese, and a silky egg custard in a flaky pie crust. Baked until golden with a gentle cayenne warmth.

A delicious and simple turkey souffle that is a great dish to bring to a dinner with family or friends.

Chicken Parmesan made with boneless skinless thighs, breaded and pan-fried golden, then baked with mozzarella and spaghetti sauce topped with Parmesan. Juicier than breast meat.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.

Oven-baked crunchy chicken legs coated in seasoned flour, egg, and crushed corn flakes with a homemade paprika-salt seasoning. Crispy outside, juicy inside, no deep frying needed.