10,000 melting recipes

Slow-roasted beef tenderloin paired with wine-simmered mushrooms and zesty Texas Caviar made with black-eyed peas, cilantro and picante sauce. A Lone Star showstopper that feeds a crowd.

Three-meat meatloaf packed with green chiles, hot Italian sausage, cornbread stuffing, and chili powder, baked on a bed of slivered green peppers. Tex-Mex twist on the family classic.

Lemon-pepper chicken stir-fry with bell peppers, onions, and capers in a bright lemon-pan sauce. Served over angel-hair pasta for a 40-minute weeknight main.

Irish lambpot: lamb shoulder simmered with turnip, cabbage, carrots, potatoes, and marjoram in one pot. Simple, hearty, and ready in just over an hour.

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Grilled beef tenderloin marinated in red wine and cracked peppercorns, served alongside charred vegetable kabobs. Backyard grill dinner with a bold steakhouse-style pepper crust.

A hearty one-skillet supper of ground beef simmered with bulgur wheat, tomatoes, and oregano, finished with Parmesan and parsley. The cracked wheat soaks up the savory broth for a wholesome, budget-friendly dinner.

Classic Southern chicken and dumplings simmered from a whole chicken with carrots, onions, parsnips, and fresh herbs. A slow-cooked, soul-warming one-pot supper like grandma made.

Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.

German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.

Oven-fried chicken breast with a crispy seasoned breadcrumb coating, no deep frying needed. Dipped in yogurt, flour, and egg white for a crunchy crust with less fat than traditional fried chicken.

Herbed beef patties breaded and pan-fried in butter, then baked with spaghetti sauce, cheddar, and Parmesan until bubbly. Like chicken Parmesan but with seasoned ground beef.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.