10,000 melting recipes

Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.

Apricot-glazed Cornish hens roasted whole over a buttery bread stuffing scented with celery, onion, and marjoram, basted with a sweet-tart apricot preserves glaze.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever.

Tender sirloin strips marinated in sherry, ginger, and sesame oil then wok-tossed with crisp asparagus, snow peas, and red pepper in a glossy oyster sauce. Dinner in 25 minutes flat.

Cubed venison or elk in a sweet pineapple-almond sauce, served over rice or chow mein noodles. A retro wild game stir-fry ready in 30 minutes using leftover cooked meat.

Southern-style pork chops simmered in a creamy peanut butter mushroom gravy until fork-tender. A comforting one-pan supper ready in just over an hour.

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.

Roasted Pork Loin with Bacon and Onion Spaetz recipe

Roasted beef tenderloin rubbed with cracked black pepper, fennel, red pepper flakes, and nutmeg. Served with a light horseradish-dill sauce made from blended cottage cheese.

A generous hit of paprika with a hint of cumin and chili powder in this rendition of a homemade Andouille sausage recipe.

Pimiento-wrapped sausage links baked in a creamy nutmeg-cheese sauce. A retro casserole dish with browned sausage, American cheese bechamel, and sweet pimiento peppers.

Crispy fried chicken with a double-dredge of flour seasoned with garlic salt, paprika, and poultry seasoning. The wet egg batter holds onto the seasoned coating for a craggy, shatter-crisp crust.

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Hawaiian-style grilled pork teriyaki marinated in pineapple syrup, teriyaki sauce, ginger, and green onion. Sweet, smoky, and built for the backyard grill. Served over rice with caramelized pineapple chunks.

Thick pork chops stuffed with cinnamon-spiced apple and herb bread stuffing, then baked until tender for a hearty fall dinner centerpiece.