145 meat recipes

Cocktail crab dip blends flaked crab meat with cream cheese, ketchup, horseradish, and hot sauce for a creamy, tangy party dip. No cooking, ready in 15 minutes.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Slow-simmered buffalo meat with beer, root vegetables, and sage tucked under a golden, flaky pastry crust. A rugged pot pie straight from the Northern Plains.

Layered elbow macaroni with ground beef, pork sausage, and tomato sauce, topped with sharp cheddar. Simple 50-minute casserole.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

None Such mincemeat cookies: a vintage drop cookie made with crumbled prepared mincemeat folded into a simple shortening dough. Bakes 4 dozen in 12 minutes for the holiday cookie tin.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Mexican cornbread is a Texas-style layered skillet-style cornbread with browned ground meat, onion, jalapeños, and melted American cheese sandwiched between golden cornmeal batter.

Pastichio (Greek lasagna) with ziti, seasoned ground meat, crumbled feta, cream cheese, Parmesan, and eggs baked into a rich, set casserole. A simplified take on the classic Greek baked pasta.

The best burger you well ever taste just everybody should try it.

Maryland crab soup loaded with sweet lump crab meat, Old Bay seasoning, potatoes, corn, green beans, and carrots in a beef and tomato broth. The classic Chesapeake Bay vegetable soup.

Old-fashioned sausage and apple stuffing with walnuts, sage, thyme, and toasted bread cubes. A classic Thanksgiving turkey stuffing with McIntosh apples and pork sausage.

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.

Chili with beans built the old-school way: overnight soaked pintos, three kinds of meat, and a slow simmer that coaxes out real depth. Cumin, cayenne, and jalapeños do the talking.

Traditional Indian dopiazza chicken curry slow-simmered with golden onions, coriander, cumin, and tomatoes until fork-tender. "Do pyaza" means double onion, and this 2-hour braise delivers deep, layered flavor.