3,040 melting recipes

Welsh laverbread and crab souffles with a cockle cream sauce. Individual souffles puffed golden with seaweed, fresh crab, and nutmeg. A traditional Welsh seafood dish.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Easy chicken Kiev roll-ups baked in a muffin tin. Pounded chicken breasts wrapped around herbed butter, then baked until juicy and golden in 30 minutes.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Slow cooker honey glazed ham cooked in lemon-lime soda with a honey-mustard-clove glaze. A hands-off crockpot ham for holidays or Sunday dinner.

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.

Kathy's chipped beef is classic creamed dried beef, the diner and mess-hall favorite. Shredded beef crisped in butter, folded into a smooth milk gravy seasoned with dry mustard, spooned over toast.

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.

Swiss cheese and sausage deep dish with a quick Bisquick crust and egg custard filling. A savory brunch bake with sausages arranged in a spoke pattern.

Chicken breast cubes steamed with Chinese sausage (lup cheong), dried mushrooms, hoisin sauce, ginger, and garlic. A savory, aromatic Cantonese-style steamed chicken dish with deep umami flavor.

Pan-seared chicken breasts topped with a creamy feta cheese sauce made from evaporated skim milk, chives, and crumbled feta. A lighter take on cheese sauce that still delivers rich flavor.

Chicken Florentine wrapped in flaky puff pastry: browned chicken breast layered with Dijon and nutmeg-spiced spinach, then baked golden in individual parcels. An elegant chicken Wellington-style main.

Sausage croquettes made old-fashioned style: sausage meat thickened with cracker crumbs, shaped into oblongs, rolled in cracker dust, and fried until crisp. Ready in 30 minutes for a hearty brunch.

Cheese-stuffed beef dogs made from seasoned ground chuck with a melty cheddar center, broiled until golden and served in buns. A kid-friendly dinner ready in 30 minutes.