8,624 mince recipes

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

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.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Thai duck curry simmered in coconut milk with a handmade paste of chilies, coriander, lemongrass, shrimp paste, and lime. Rich, fiery, and aromatic with fresh basil stirred in at the finish. Serve over jasmine rice.

Chickpeas in spicy tahini sauce with salsa, lemon, tamari, and arrowroot for a thick, glossy coating. A vegan, high-protein main dish cooked from dried chickpeas.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Shrimp pasta aglio e olio with garlic, dill, basil, and parsley tossed in a light butter sauce. Ready in 30 minutes start to finish. A quick weeknight Italian-style dinner for two.

Texas-style beef brisket braised in a sweet brown sugar and vinegar sauce with ketchup and onions. Dutch oven or crockpot, fork-tender in either method.

Whole cold glazed salmon baked in wine with fresh herbs, chilled overnight and finished with fish aspic and turnip flower decorations. A stunning centerpiece for buffets and celebrations.

Accompany with a Greek-style salad sprinkled with feta cheese and olives!

Island barbecue pork chops broiled with a tropical glaze of pineapple juice, vanilla, allspice, and garlic mixed into barbecue sauce. A Caribbean-inspired weeknight dinner with just 6 ingredients.

Kenyan samosa-style bread machine loaf with spiced ground beef, peas, and East African aromatics. A fusion bread that bakes the flavors of Kenya into a yeast loaf.

Red snapper poached in tomato, red wine, red onion, and garlic. A 20-minute one-skillet seafood dinner with a Mediterranean profile and a quiet kick of cayenne.