10,000 melting recipes

Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

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.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce) recipe

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.

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Turkish lamb stew (Kuzu Tas Kebabi) with leg of lamb, three colors of bell pepper, tomatoes, and potatoes. Slow-simmered for two hours until the lamb falls apart.

Thin pork cutlets layered with melty cheddar and salty prosciutto, breaded in Italian crumbs and pan-fried until golden and crispy. Ready in 30 minutes.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Pork tenderloin Provencale seared and crusted with bread crumbs, then finished in the oven. Served with a tapenade of black olives, capers, and anchovies.

One-pan pork chops baked over rice with cream of mushroom soup and onion soup mix. The rice cooks right in the dish, absorbing all the savory drippings.

Homemade smoked kielbasa grinds pork shoulder with garlic, marjoram, and black pepper, then stuffs into hog casings and smokes for traditional Polish flavor. A from-scratch sausage maker's project.

Corned beef quiche: a crustless quiche of canned corned beef pressed into the base, topped with cottage cheese and beaten eggs, then baked golden. A high-protein, low-carb British weeknight classic.