Meats recipes

This stacked tostada layers crispy baked tortillas with spiced ground beef chili, kidney beans, and melted mozzarella and Monterey Jack. Cut into wedges like a Mexican lasagna.

Cashew chicken with bell peppers, a fast wok stir-fry of tender chicken, crunchy cashews, and sweet peppers in a savory soy and soybean-paste sauce. A quick, takeout-style weeknight dinner, gluten-free with tamari.

Find out why Little Jack Horner stuck his thumb into a pie by trying this delicious dessert.

Tender chicken and earthy mushrooms with creamy Swiss cheese, all wrapped in delicate, golden crepes. This savory meal is perfect for a cozy dinner and will impress with its rich flavors and elegant presentation.

Soothing chicken barley soup with parsnips, celery, onion, and a strip of kombu for added minerals. High in protein and fiber, gentle enough for anyone feeling under the weather.

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.

Crab and avocado salad: sweet crab meat tossed in a zesty picante-mayo dressing with green olives, piled into ripe avocado halves. A no-cook, 20-minute Tex-Mex lunch or appetizer that looks far fancier than it is.

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.

Make your family seafood lovers with this quick and succulent dish that's easy to make and is hassle free!

Treat your friends the next time their over with these scrumptious appetizers that will be gone in seconds!

Seasoned ground beef filling with garlic, cumin, oregano, and chili powder, ready for enchiladas, tacos, burritos, or chimichangas. One versatile Mexican meat recipe, four dinners.

Simple smoked beef brisket rubbed with spices and cooked low and slow for tender, smoky meat that pairs beautifully with baked beans.

Wild game recipe for raccoon. Not for the feint of heart.

Chicken breasts marinated in Louisiana cane syrup, hot sauce, and Worcestershire, then smoked over pecan wood with root beer in the water pan. Pure bayou-born flavor.

Marinated chicken breasts topped with sliced tomato and melted mozzarella, broiled until bubbly. Served over rice pilaf with steamed broccoli for a complete weeknight dinner.

Inside-out stuffed peppers with ground beef, chopped green pepper, rice, and stewed tomatoes baked in a casserole and topped with melted cheddar. All the flavor, no fussy stuffing.