2,203 melting recipes

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

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

Pork loin roast with pesto and sun-dried tomato stuffing: bone-in pork roast with pockets cut above each rib and packed with basil pesto, croutons, and sun-dried tomatoes. A four-ingredient showstopper.

Italian chicken pastry bites with crescent roll dough wrapped around garlic chicken, spaghetti sauce, and mozzarella. Golden, flaky, and ready in 40 minutes.

Slow-cooked beef short ribs with sauerkraut, Granny Smith apples, onions, and caraway seeds. Make it in the crockpot, oven, or on the stovetop for a hearty German-inspired comfort meal.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

Broiled ring bologna sandwiches: ground ring bologna blended with Cheese Whiz, spread on buns, and run under the broiler until melty and golden. A retro, two-bite game-day snack.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Pecan-coated roast pork loin with baked peaches: an overnight-marinated pork loin in a sage-thyme-garlic crust, rolled in chopped pecans and roasted with brown sugar peaches. Southern holiday showpiece.

Grilled pork schnitzels brushed with a peanut butter, yogurt, honey, and cumin glaze. The nutty-sweet coating caramelizes on the griddle for quick, flavorful cutlets with a satay-style twist.

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.