Meats recipes

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.

Slow cooker pot roast in a tangy tomato-brown sugar sauce sharpened with cider vinegar and Worcestershire. Fork-tender beef chuck over buttery potatoes, sauce reduced glossy at the end.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

This rich flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with plain boiled rice.

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Layered chicken lasagna with a herbed tomato-mushroom sauce, creamy bechamel, and three cheeses baked until bubbly. An Italian-American classic that feeds a hungry crowd.

Tender beef chuck marinated overnight in a sweet-tangy sauce with apricot preserves, teriyaki, and red pepper flakes, then pressure cooked on a bed of onions until fall-apart tender. Big Texas flavor, minimal hands-on time.

Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.

Slow cooker spiral ham glazed with currant jelly, dry mustard, cinnamon, and clove. Studded with whole cloves for that holiday-table look without heating up the oven.

Spinach-stuffed chicken breasts with Madeira sauce: skin-on chicken breasts stuffed under the skin with a chicken-cream-spinach mousse, then pan-seared and oven-finished.

Flour-dredged pork chops seasoned with garlic, browned golden, then slow-cooked in chicken and rice soup for 6 to 8 hours. Set it, forget it, and come home to fork-tender chops.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Australian sausage rolls with seasoned sausage meat, herbs and onion wrapped in flaky puff pastry. Classic party food and lunchbox favorite Down Under.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

A traditional Persian-inspired stew of browned chicken simmered in a rich walnut and pomegranate sauce with cinnamon and lemon. Sweet, tart, and deeply savory with every spoonful.

Pan-fried sweetbreads and button mushrooms baked under a golden yogurt, egg, and cheese gratin. A refined dinner for two that's ready in an hour.