10,000 melting recipes

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.

Hearty beef chuck ragout braised in red wine and balsamic vinegar with sun-dried tomatoes, butternut squash, and fresh herbs. A warming fall and winter stew that freezes beautifully.

Beef in red wine: a sirloin tip roast marinated overnight in red wine and aromatics, then slow-braised until fork-tender. The marinade thickens into a rich pan gravy with mashed onions and carrots.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Aromatic chicken breast with orange, lemon, and ginger in spicy apple cider sauce. Bright, zesty flavors ready in 30 minutes for weeknight elegance.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.

Microwave Italian pot roast braises chuck in Worcestershire, oregano, and garlic with potatoes, carrots, and tomato-mushroom gravy. A tender all-in-one roast done in the microwave.

Pasta with pork and basil meatballs in a creamy Parmesan and Dijon mustard sauce with sauteed mushrooms. Tossed with fusilli and fresh herbs for a rich one-dish dinner.

Corned beef barbecue sandwiches simmered in a homemade sauce of ketchup, Worcestershire, vinegar, mustard, chili powder, and paprika. A Midwestern potluck classic using canned corned beef on hamburger buns.

Swiss steak braised low and slow with onions, garlic, and ketchup until fork-tender. A simple, old-fashioned beef dinner with just a handful of ingredients.

Chili spiced chicken drumsticks baked with lime juice and chili powder until crispy and tender. A lean, three-ingredient baked chicken recipe with bold, smoky heat.

Hawaiian-style Beachcomber Chicken marinated in shoyu, ginger, garlic, sherry, ketchup, and sugar then cooked until glazed and sticky. Island flavors meet easy weeknight cooking for a sweet-savory crowd-pleaser.

Grilled pork loin on the bone, rubbed with fresh rosemary, cracked pepper, and salt, then slow-roasted over indirect coals until the crust crackles and the center stays juicy and pink.

Browned chicken legs simmered in a balsamic-tomato sauce with tri-color bell peppers, olives, and garlic. Finished with toasted pine nuts and fresh basil for a vibrant Mediterranean one-pan dinner.

Savory rice stuffed pork chops with bacon, mushrooms, and vegetables. Double-thick chops bake slowly, basted to juicy perfection with Burgundy sauce.