10,000 melting recipes

Oyster-stuffed pork loin rolls tender spiral-cut pork around a creamy oyster-and-celery dressing, crusted in cracked peppercorns, served over apple cider cream sauce. A Gulf Coast holiday showpiece.

Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.

Pounded round steak seasoned with dry mustard and Worcestershire, then braised until melt-in-your-mouth tender and topped with savory mushrooms. A classic crowd-sized dinner that feeds 10 with minimal prep.

Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.

Pork Chops Ole with seared chops baked over taco-seasoned rice in tomato sauce, topped with green pepper and melted cheddar. A Tex-Mex one-dish pork and rice dinner.

Khoresht-e Fesenjan: chicken or lamb simmered in a rich, dark walnut and pomegranate sauce with saffron, cinnamon, and nutmeg. A beloved Persian stew served with rice.

Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.

Stir-fried chicken with cantaloupe and honeydew melon balls, ginger, honey, and a dash of sesame oil. A sweet-savory Asian-inspired dish with fresh fruit.

Chili-rubbed barbecue chicken with a brown sugar-cayenne dry rub and hickory mop sauce with orange juice, soy sauce, and hot sauce. Smoky, spicy grilled chicken.

Capretto alla Locarnese, Swiss-Italian pot-roasted kid or lamb braised with sage, juniper berries, mint, white wine, and finished with cream and rum. A refined Alpine braise.

Lamb Klephtiko: Greek-style boneless leg of lamb studded with garlic, bay, cinnamon, and oregano, wrapped in parchment and slow-roasted 4 hours until fall-apart tender.

Beef stroganoff Russian style sears sirloin strips with mushrooms, onion, and garlic, then finishes in a tangy sour cream sauce thickened with roux and tomato paste. Served over buttered egg noodles.

Slow cooker pot roast turkey stuffed with packaged stuffing mix and brushed with butter. Set it and forget it for 5 to 11 hours depending on your heat setting.

Moroccan chicken skewers glazed with honey, cumin, and apple cider vinegar, broiled golden and served over sauteed bell peppers, baby carrots, cilantro, and garlic.