10,000 melting recipes

A healthy but delicious variation of chili that's so easy to make, you can use your crockpot!

Gingery maple chicken drumsticks browned in a skillet then baked in a maple syrup, soy sauce, sherry, and ginger glaze. The sauce thickens into a sticky, caramelized coating as it bakes.

Swedish Christmas ham (julskinka) roasted low and slow, then glazed with egg yolk, sugar, mustard, and bread crumbs and browned until golden. Served cold in thin slices.

Elegant pork chops baked tender then topped with Gruyere-Dijon mixture and finished with creamy apple brandy pan sauce for special occasion dinner.

Simple steak au poivre with cracked black pepper crust, hot chili oil sear, and cognac pan sauce. Bold pepper-crusted sirloin strips flamed with Armagnac for smoky depth.

Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.

Simple beer chili with chili meat, canned tomatoes, cumin, and chili powder simmered low and slow for up to 2 hours. No-bean, no-fuss, just meat and spice.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Veal paprika with mushrooms, sour cream, and caraway seeds cooked entirely in the microwave. A quick Hungarian-style stew served over noodles in 40 minutes.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.

Roast beef pita sandwiches stuffed with a tangy yogurt-dill-mustard sauce, bell pepper, and alfalfa sprouts. A light, no-cook lunch that comes together in 15 minutes with lean deli beef.

Pink turkey sandwich with strawberry cream cheese, sliced turkey, and lettuce on white bread. A fun, kid-friendly sandwich that takes just a few minutes to make.

Classic chopped liver made with calves liver, caramelized onions, hard-cooked egg, and butter, ground twice for a smooth, rich spread. Serve chilled on dark rye with tomato and cucumber.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

A 5-pound chuck roast braised low and slow with tomato sauce, garlic, and thyme, finished with sauteed mushrooms and tangy sour cream gravy. Serve over buttered noodles.