2,203 melting recipes

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

Himmel und Erde (Heaven and Earth) layers German blood sausage with sweet apple compote, mashed potatoes, and fried onions. A traditional Rhineland comfort dish.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

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.

Honey-glazed ham steaks pan-fried and brushed with a warm honey, dry mustard, ginger, and clove glaze. Dinner on the table in 15 minutes flat.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.

Classic beefsteak and kidney pie with claret-marinated kidneys, browned beef, and mushrooms baked under a golden pastry crust. Traditional British pub fare done right at home.

Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.

Southern fried chicken done Mom's way: flour-dredged pieces covered first for juicy meat, then uncovered and cranked up for a shatter-crisp golden crust.

Add a fruit explosion to your succulent pork chops with this tasty recipe that will have everyone licking their chops!

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.