10,000 melting recipes

Standing rib roast with a roasted garlic and parsley crust, served with tarragon carrots, browned butter parsnips, roasted onions, and red wine au jus. A holiday showpiece.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Pork chops baked over sliced potatoes in cream of mushroom soup and milk. A classic one-dish comfort meal that practically cooks itself in the oven.

Pateles are Puerto Rican green banana tamales: grated green banana and potato dough wrapped around achiote-spiced pork in banana leaves, then boiled until tender. Holiday tradition across the Caribbean and beyond.

Herbed Roast Leg of Lamb with Roast Onions& recipe

Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.

Herbed beef eye of round roast rubbed with basil, marjoram, paprika, and a flour crust. Slow-roasted to tender pink for an effortless Sunday centerpiece.

Broiled filet mignon brushed with butter and oil, cooked fast under high heat for a seared crust and a rosy, tender middle. A simple steakhouse classic you can nail at home in 10 minutes.

Ham and rice balls stuffed with fontina cheese, peas, and Parmesan, breaded and pan-fried until golden. Served with warm marinara sauce, these are Italian arancini with a ham twist.

Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.

Barbecue ribs braised foil-wrapped in the oven, then basted with a sweet-savory sauce of brown sugar, dark rum, soy, and Worcestershire. Fall-apart tender pork ribs with a glossy, sticky glaze.

Brussels sprout casserole with corned beef, egg noodles, and Velveeta in a milk sauce. A hearty, old-school baked dish that uses up leftover corned beef.

Beef miroton is a classic French method for transforming leftover roast beef into a new meal. Sliced beef simmered in a tangy onion-vinegar sauce, topped with bread crumbs, and baked until crisp.

Old-school Southern fried chicken soaked in a rich cream-and-egg bath, dredged in paprika-spiked flour, and fried in a trinity of bacon drippings, shortening, and butter.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.