Meats recipes

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

Steak roll-ups stuffed with a buttery bread and celery stuffing, browned in oil, and simmered for 2 hours in cream of mushroom soup gravy. Pounded round steak wrapped around a savory filling for a classic comfort dinner.

Flaky homemade hand pies stuffed with chopped ham, tomato sauce, mustard, and a kick of horseradish. A great way to use leftover holiday ham, perfect for lunchboxes, picnics, or game day.

Sirloin tips braised in a garlic-heavy ketchup and Worcestershire sauce until fork-tender. A simple, saucy beef dinner served over rice with bold savory flavor.

Fall-off-the-bone Southwestern pork ribs baked low and slow in a tangy homemade sauce with chili sauce, honey, brown sugar, and six cloves of garlic.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

Slow-roasted barbecue pork (or beef) braised for 3 hours in a homemade sauce of ketchup, vinegar, dry mustard, and Worcestershire. Shreds fork-tender for sandwiches.

Slow cooker Mexican flank steak rolls stuffed with tamales, braised in tomato sauce, and topped with Monterey Jack. A creative Tex-Mex crockpot dinner.

Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.

Red-cooked beef and carrots braises chuck in teriyaki with fennel seed, clove, and scallions. A Chinese-style home braise served over noodles with warm aromatic depth.

Swedish meatballs spiced with warm nutmeg and ginger, broiled until browned, then simmered in a silky beef gravy made from the drippings. Tender, old-fashioned meatballs for noodles or mashed potatoes.

Homemade pork sausage ground from fresh pork shoulder and seasoned generously with sage, savory, marjoram, parsley, and a hint of allspice. An egg and a splash of water keep the patties juicy and tender.

Hickory-smoked BBQ pork ribs rubbed with olive oil and barbecue spice, then slow-smoked for tender, fall-off-the-bone meat with a sticky sauce finish.

A tomato-based twist on classic SOS: ground chuck with onions, green pepper, and garlic simmered in tomato sauce and served over toast, rolls, or muffins. Fast, no-fuss comfort food.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.