1,042 melting recipes

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

Honey mustard baked chicken coated in a sticky glaze of honey, mustard, garlic, and flour, then roasted uncovered until caramelized and golden brown.

Homemade mincemeat with ground beef, chopped apples, raisins, and maple syrup spiced with cinnamon, nutmeg, and cloves. Makes enough filling for 12 pies.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Curried apple pork chops baked under a fragrant blanket of tart apples, onion, ginger, garlic, soy sauce, and curry powder. A simple oven-braise that turns weeknight chops into something special.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

Cajun-style grilled pork chops rubbed with a triple-pepper spice blend of white, red, and black pepper plus onion powder. Just 6 ingredients for bold, smoky flavor.

Chicken braised in dry white wine with oregano, basil, and garlic salt. A simple, flavorful one-pan dinner ready in 45 minutes with just a handful of ingredients.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Don't let your pork chops taste dry, instead use this delicious recipe that will find its place in your cookbook.

Chicken tenders stir-fried with a teriyaki vegetable kit and topped with crispy French fried onions. Three ingredients and 40 minutes for a semi-homemade weeknight win.

Grilled marinated pork chops with lime juice, chili powder, and garlic, served with fresh salsa. A simple Southwestern-style pork chop recipe for the grill with a quick marinade and a cool topping.

Mom's oven bag brisket marinated overnight in soy sauce, white vinegar, ketchup, and a heavy coat of coarse black pepper. Low and slow in a cooking bag for fork-tender results.

Nach Waxman's legendary slow-roasted beef brisket with a mountain of caramelized onions and a smear of tomato paste. Four hours in the oven, no liquid added, just pure beefy flavor.

Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.