Meats recipes

Cocktail seafood Swiss quiche bakes crab and shrimp into a creamy custard of eggs, milk, mayonnaise, and nutty Swiss cheese. A make-ahead party slice that cuts cleanly into bite-size cocktail wedges.

Stuffed Maine lobster filled with sauteed scallops, shrimp, and crab meat in a sherry-butter sauce with cracker meal topping. A showpiece New England seafood dinner baked until golden.

Pancit bihon guisado with chicken, pork, and shrimp sauteed with rice noodles, napa cabbage, and carrots in soy and fish sauce. A classic Filipino noodle dish for celebrations.

Try something new in the kitchen with this succulent dish that will have everyone asking for a second helping.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Picnic kabobs: olive-stuffed ground beef meatballs skewered with tomato wedges, green pepper, baby potato, and button mushroom, basted with French dressing. An outdoor grill classic for six.

Hawaiian jerky marinated in pineapple juice, soy sauce, ginger, and brown sugar, then dehydrated low and slow. Sweet-savory tropical twist on classic homemade beef jerky.

Bacon-wrapped chicken breasts slow-cooked over dried beef in a rich cream of mushroom and sour cream sauce. A hands-off crockpot dinner with serious comfort food credentials.

Lexington Avenue seafood salad with shrimp, crab, peas, cucumber, and celery in a horseradish-spiked Thousand Island yogurt dressing. A lighter deli-counter-style seafood salad.

Seared chicken breasts simmered in a wine-laced sauce with chicken and beef broth, tarragon, fresh tomatoes, and mushrooms. Classic French chasseur made simple for weeknights.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

A hearty and delicious seafood chowder that will please anyone who loves food from the sea!

Savory crab shortcakes with tender crab meat and sliced hard-boiled eggs in a creamy sauce, spooned over warm split biscuits. Comfort food in 30 minutes.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.

Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.