10,000 melting recipes

Homemade beef pastrami from a 6-pound brisket cured for 3 weeks with salt, black pepper, pickling spices, ginger, and brown sugar, then smoked low and slow until tender.

Meaty beef ribs slathered in barbecue sauce and oven-baked until tender and caramelized with sticky, smoky edges. Just one ingredient plus your favorite sauce. No fuss, all flavor.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Quick Chinese wok stir-fry with thin-sliced pork and crisp bok choy in a ginger-garlic sauce with dry sherry. From cutting board to table in just 15 minutes. Serves 4.

Authentic Cajun boudin sausage stuffed with ground pork, liver, rice, onions, green onions, and a kick of red pepper. A Louisiana festival staple you can make right in your own kitchen.

Add some Chinese spice to your ribs with this easy crockpot recipe that will have everyone in the kitchen ready to set the table.

Corned beef, horseradish and red wine vinegar are cooked together in another easy and delicious crockpot recipe.

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Honey grilled pork loin marinated overnight in beer, Dijon mustard, garlic, rosemary, and honey. Slow-grilled with rosemary sprigs on the coals for smoky, sweet flavor.

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

Homemade Sicilian pork sausage with fennel seeds, coarse black pepper, and garlic, stuffed into natural casings. Make it hot or sweet with just 6 ingredients.

Liverschnetzel is a German-style pan-fried beef liver with apple, pineapple, brown gravy, and sour cream. Quick to cook with a sweet-savory fruit sauce, served over noodles or rice.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Four hour beef stew baked low and slow with cream of mushroom soup, onion soup mix, and tapioca for a thick, rich gravy. No browning, no stovetop fuss.