Meat recipe collection

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

Paprika pork chops simmered in white wine, stock, sweet red pepper, and crème fraîche. A Hungarian-influenced weeknight braise with a silky, tangy sauce.

Hungarian paprika schnitzel: veal cutlets dredged in seasoned flour, seared with paprika-laced onions, and braised gently in sour cream. A classic Central European supper dish.

Parcha bozbash is an Azerbaijani lamb soup with chestnuts, quince, prunes, and chickpeas simmered in a rich broth and finished with ghee. Warming, fruit-kissed, and deeply aromatic.

Veal Parmesan with breaded pan-fried cutlets baked under a homemade tomato basil sauce, thin slices of mozzarella, and a finishing sprinkle of Parmesan. A from-scratch Italian-American classic.

Oven Swiss steak braised in beef gravy and diced tomatoes, topped with parsley-thyme mashed potatoes piped on and baked golden. A complete one-dish dinner with a shepherd's pie finish.

Rotel cheese dip loaded with browned ground beef, sausage, Velveeta, and pepper jack. The crowd-favorite Super Bowl dip that disappears in minutes.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

One-skillet pasta twists with ground beef, garden vegetables, spaghetti sauce, and melted mozzarella. Everything cooks together in under 30 minutes.

Penne pasta with chicken sausage, zucchini, sun-dried tomatoes, and sage in a light chicken broth sauce topped with Parmesan. A quick one-pan weeknight dinner.

Pasticcio di Maccheroni, the Greek baked pasta casserole layered with spiced ground beef, macaroni, grated cheese, and a rich béchamel crown.

Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.

Homemade pastrami from beef brisket cured for 3 weeks with salt, pickling spices, and black pepper, then smoked low and slow. A true from-scratch charcuterie project.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Classic Italian lasagna with a homemade ground beef and tomato meat sauce, cottage cheese and egg filling, mozzarella, and Parmesan. Layered, baked, and worth every minute.

Hearty baked ziti with ground beef and Italian sausage in spaghetti sauce, tossed with pasta shells and smothered in melted mozzarella. A big-batch family dinner with serious meat and cheese.