10,000 melting recipes

Barbecued lamb neck fillet marinated in rosemary, thyme, garlic, and olive oil for up to 48 hours. Butterflied thin for fast, even grilling.

Slow cooker shredded beef barbecue recipe with a homemade barbecue sauce that’s sweet and tangy—perfect make-ahead beef BBQ for a summer cookout or potluck.

Venison shortcake with ground venison or elk in a savory mustard-ketchup gravy, piled between homemade biscuit halves. A rustic hunter's meal with from-scratch biscuits.

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.

Sauteed pork cutlets served over cornbread stuffing with zucchini and topped with salsa. A one-skillet weeknight dinner with big Southwestern flavor.

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.

Whiskey-marinated flank steak scored in a diamond pattern, soaked overnight in Jack Daniel's with garlic and dry mustard, then grilled hot and fast with butter. Bold, smoky, and tender.

Easy chicken and dumplings with boiled whole chicken, cream of chicken soup, lemon pepper, and fluffy Bisquick drop dumplings. A shortcut comfort classic ready in 45 minutes.

Herb-rubbed pork loin roast with tart apples, red onion, and brown sugar, finished with a reduced apple juice and maple syrup pan gravy. A fall Sunday dinner classic.

Crown rack of veal, a showpiece roast with a Romano breadcrumb crust, filled with a rich Creole-style oyster stuffing and served with a reduced pan sauce. A centerpiece for special occasions.

What a delicious meal! Had this lamb shanks for dinner, and we were all so pleased by how flavorful it was. Loved the fennel in the dish.

Bring memories of the Windy City into your kitchen with this succulent beef dish.

Beef Stroganoff with Basil Rosemary Infused Sauce recipe

Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Cube steaks marinated overnight in seasoned salt and red wine, coated in Bisquick, pan-fried until crispy in butter and oil, then baked until tender. A two-step method for the crunchiest chicken fried steak.