112 meat recipes

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Australian outback chili made with kangaroo meat, emu ham, and bacon simmered in beer with Tasmanian chilies. A wild game chili unlike anything you've tasted before.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Gefuellte Maultaschen, Swabian stuffed pasta triangles filled with smoked meat, sauteed bread cubes, and scallions, simmered and served in hot broth.

Elegant crab-stuffed avocado halves with sliced pear, peach, and fresh primrose petals, dressed in a homemade creamy vinaigrette. A stunning no-cook appetizer ready in 10 minutes.

Pasta with crab sauce: sweet crab meat folded into a light tomato and white wine sauce with shallot and celery, tossed over hot pasta. An elegant seafood pasta that comes together in about half an hour.

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.

Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

A quick microwave chickpea and zucchini curry with seitan, raisins, and mild curry paste in tomato sauce. Vegetarian, low-fat, and ready in 30 minutes.

Traditional Lancashire-style lamb hotpot layered with onions and thick-sliced potatoes, infused with caraway seeds and topped with crispy bacon. Slow-baked until the lamb is fall-apart tender.

Meaty sausage pizza sauce with browned pork sausage simmered in tomato sauce with oregano, mustard, and garlic. Freezer-friendly and ready in 25 minutes.

Fried turtle meat simmered in a dark roux-based tomato sauce with mushrooms, shallots, bell pepper, lemon peel, and cayenne, served over hot rice. An authentic Louisiana Cajun dish that's as wild as the bayou itself.

Seafood gumbo loaded with shrimp, crab, and five pounds of okra smothered with tomatoes, garlic, and hot sauce. An authentic okra-thickened Cajun gumbo, no roux needed.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste.