10,000 melting recipes

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.

A Tex-Mex tamale-style bake with seasoned ground beef, green chilies, melted Monterey Jack, and a golden cornbread crust. Pantry ingredients, one baking dish, and dinner is on the table.

Beer-braised round steak slow-baked for 3 hours with onions, garlic, beef bouillon, brown sugar, and thyme. Fork-tender beef with a rich gravy, served over noodles or rice.

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.

Slow cooker pot roast in a tangy tomato-brown sugar sauce sharpened with cider vinegar and Worcestershire. Fork-tender beef chuck over buttery potatoes, sauce reduced glossy at the end.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

This rich flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with plain boiled rice.

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Layered chicken lasagna with a herbed tomato-mushroom sauce, creamy bechamel, and three cheeses baked until bubbly. An Italian-American classic that feeds a hungry crowd.

Tender beef chuck marinated overnight in a sweet-tangy sauce with apricot preserves, teriyaki, and red pepper flakes, then pressure cooked on a bed of onions until fall-apart tender. Big Texas flavor, minimal hands-on time.

Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.

Slow cooker spiral ham glazed with currant jelly, dry mustard, cinnamon, and clove. Studded with whole cloves for that holiday-table look without heating up the oven.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Australian sausage rolls with seasoned sausage meat, herbs and onion wrapped in flaky puff pastry. Classic party food and lunchbox favorite Down Under.

Flour-dredged pork chops seasoned with garlic, browned golden, then slow-cooked in chicken and rice soup for 6 to 8 hours. Set it, forget it, and come home to fork-tender chops.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.