Meats recipes

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe

Pot roast with sour cream gravy: chuck roast braised with vinegar and dill, paired with potatoes, carrots, and zucchini. The Eastern European-leaning Sunday dinner that finishes with a tangy sour cream sauce.

Top off your summer with this delicious dish that is sure to become one of your favorites!

A simple recipe that will help you on your quest to make the most delicious beef sausages anyone has ever had!

Why wait for Thanksgiving when you can fire up the barbecue and enjoy this tantalizing turkey now!

Three-ingredient venison medallions baked between anchovy fillets until tender and deeply savory. Olive oil, salt from the sea, and the clean flavor of wild game. Minimalist and elegant.

Emeril's funky fried steak: Southwest-seasoned beef cutlets double-dredged and pan-fried crisp, plated over mashed potatoes with a Worcestershire drizzle. Southern comfort with a Cajun twist.

Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.

Super easy Parmesan chicken: pieces brushed with tangy Dijon, rolled in a Parmesan-bread crumb crust and baked crisp. Four ingredients, no frying, and a golden savory coating.

Sausage quesadillas loaded with sauteed sausage, ripe mango, roasted poblano, jalapeno, cilantro, and melted Monterey Jack between crisp flour tortillas. A sweet-heat Tex-Mex appetizer that eats like a party.

Ham fritters with creamy sauce: golden, crispy-edged spoonfuls of ham-studded batter deep-fried until puffy, served with a rich, velvety sauce. A Southern diner classic that turns leftover holiday ham into crowd-pleasing finger food.

Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.

Pork cutlets with a crunchy almond and cracker crust, seasoned with cayenne and coriander, dipped in buttermilk egg wash and pan-fried golden in butter.