3,040 melting recipes

Marinated sirloin steak grilled and sliced into pita bread with shredded lettuce and a cool cucumber yogurt sauce. A freezer-friendly meal prep recipe for easy weeknight grilling.

No-casing Sicilian sausage patties made with pork, Chianti, thyme, paprika, and fennel seeds. Freezer-friendly and grill-ready, even straight from frozen.

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

Hickory-smoked chuck roast studded with garlic and marinated overnight in vinegar, Worcestershire, and basil. Grilled low over indirect heat with soaked wood chips for deep smoky flavor.

Ginger-glazed ribs baked low and slow in a Dutch oven with a sweet-tangy sauce of brown sugar, ketchup, vinegar, and Italian dressing mix. Basted every 30 minutes for sticky, fall-off-the-bone results.

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.

Peppered tenderloin steaks seared in a hot pan and finished with a quick brandy pan sauce enriched with sour cream. Bistro-style steak au poivre ready in under 30 minutes.

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

Hands-off oven roast beef seared at high heat for one hour, then slow-cooked in the residual heat of a turned-off oven for five hours. Just one ingredient, zero fuss.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

Kapernschnitzel, a German pan-fried veal cutlet with capers, white wine pan sauce, lemon, and paprika. A quick, elegant main dish ready in 30 minutes.

Homemade sweet Italian sausage made from coarse-ground pork shoulder seasoned with fennel, sage, garlic, and white wine. Stuff into hog casings or shape into patties for a fresher, more flavorful sausage than store-bought.

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.