496 pound recipes

Thin-pounded rump steak rolled around onion strips, glazed with teriyaki sauce, and grilled into bite-sized pinwheels. A Japanese-inspired beef appetizer that's easy to make and fun to eat.

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.

Gala chicken breasts roll thin pounded breasts around an egg salad filling with chives, tarragon, and Dijon, then bake with a lemon-butter brush. Elegant make-ahead main.

Indian pheasant curry with a hand-pounded spice rub of coriander, cumin, sesame seeds, turmeric, chili, and ginger. Braised low and slow until fork-tender in a simple, aromatic sauce.

Crispy sweet potato and ham hash with poached eggs. Shredded sweet potatoes and chopped ham form golden patties topped with perfectly poached eggs.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Narsai's chocolate decadence cake: a flourless-style cake with just a tablespoon of flour, butter, eggs, and a pound of dark chocolate. Dense, fudgy, and legendary for a reason.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Boiled ham with potatoes and green beans cooked together in the same pot. A three-ingredient Southern one-pot dinner where the ham bone flavors everything as it simmers to falling-off-the-bone tender.

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.

Dublin Lawyer is a classic Irish luxury dish: fresh lobster sautéed in butter, flambéed with Irish whiskey, and finished in cream. Just five ingredients, 40 minutes, and pure indulgence served in the shell.

Homemade Thai red curry paste pounded in a mortar with dried chilies, lemongrass, galangal, shallots, garlic, and kaffir lime. Authentic flavor no jar can match.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Savory bread stuffing with sausage, roasted almonds, mushrooms, and celery. Hearty dressing for a 20-pound turkey with egg binding and poultry seasoning.