10,000 melting recipes

California country meatballs with a beef, pork, and veal blend seasoned with fennel seeds, tossed with sauteed tri-color bell peppers, onion, and black olives. A colorful, Italian-inspired skillet dinner.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Planet Hollywood's Captain Crunch chicken copycat recipe coats chicken tenders in crushed Captain Crunch and corn flakes for a sweet, crunchy shatter and Creole mustard dunk.

Boneless buffalo wings pan-fried with a cornmeal crust, tossed in hot sauce and served with homemade spicy blue cheese dip. A lighter Super Bowl party favorite skillet version using chicken tenders.

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

Quickie beef stroganoff with tender chuck steak strips, earthy mushrooms, and tangy sour cream sauce over buttered noodles in under an hour.

Creamy chicken Marsala dredges chicken breasts in flour and tarragon, sears them golden, then builds a rich Marsala-cream pan sauce sharpened with dry mustard. Served over rice with fresh parsley.

Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.

Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.

Braised beef short ribs coated in Dijon mustard and crispy breadcrumbs, served over a hearty ragout of butternut squash, chickpeas, and kale. Slow-cooked in porter beer with garlic and brown sugar.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Sirloin tips braised in a garlic-heavy ketchup and Worcestershire sauce until fork-tender. A simple, saucy beef dinner served over rice with bold savory flavor.

Five-ingredient baked chicken slathered in French onion dip and topped with buttery crushed crackers. The ultimate retro casserole-aisle dinner with a crisp golden crust.