10,000 melting recipes

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Pepper-crusted roast beef rubbed with Dijon and coarsely cracked mixed peppercorns, served with a compound butter of roasted red peppers, basil, and parsley. A showstopper roast that slices beautifully.

German baked pork chops marinated in white wine, Hungarian paprika, caraway, and garlic, then finished with a sour cream gravy. Serve with buttered noodles or dumplings.

Roasted Pork Loin with Bacon and Onion Spaetz recipe

Braised brisket slow-cooked in cranberry sauce, French onion soup, ketchup, and ginger ale. A sweet-savory Jewish holiday brisket that practically cooks itself. Just 5 ingredients.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

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.

Taco hotdish is a Midwest casserole layered with crushed taco chips, seasoned ground beef, tomato soup, cottage cheese, and cheddar. Topped with fresh lettuce and tomatoes after baking.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

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.

Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.

Country-fried steak with saltine cracker breading and a creamy milk gravy made from the pan drippings. A Southern diner classic with cube steaks fried until golden.

Slow-roasted pork loin marinated overnight in orange juice, puréed apricots, cloves, and ginger. Studded with garlic slivers and served with glazed apple halves.