Meat recipe collection

Country fried steaks coated in a seasoned flour-cornmeal crust and smothered in herb-laced milk gravy with marjoram and thyme. Classic Southern supper table centerpiece.

Country-style braised chicken: flour-dredged chicken breasts browned, then simmered in a marjoram-scented broth and white wine that turns into a silky pan gravy. Spoon it over biscuits or rice.

Country ham simmered in apple cider with ginger and peppercorns, then finished with an applesauce-mustard-brown sugar glaze. Southern holiday centerpiece that feeds 25.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Country pork sausage made from scratch with fresh pork shoulder, sweet red bell pepper, sage, salt, and black pepper. Grind, season, and shape into patties or stuff into links for breakfast that beats anything in a plastic tube.

Homemade country sausage patties with sage, black pepper, and a hint of brown sugar. Six-ingredient breakfast sausage you mix, shape, and pan-fry. No casings required.

Country-fried steak with saltine cracker breading and a creamy milk gravy made from the pan drippings. A Southern diner classic with cube steaks fried until golden.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

Cowboy chili with ground beef, pinto beans, stewed tomatoes, beef stock, and a classic chili-cumin-oregano spice trio. A no-frills cattle drive bowl, cooked low and slow.

Crab-stuffed chicken breast rolled around a creamy seasoned crab filling with ham and Gruyere, breaded and pan-seared golden, then baked. An elegant stuffed chicken roulade with a crisp crumb crust.

Pork ribs simmered tender then baked in a homemade cranberry barbecue sauce with brown sugar, chili sauce, apple cider vinegar, and Worcestershire. A holiday-worthy rib recipe.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Creamed chicken in a from-scratch white sauce with peas and slivered almonds, seasoned with savory. Serve over biscuits, waffles, or in puff pastry shells.

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.

Creamed turkey with pastry pillows: leftover roast turkey and Italian sausage in a mushroom-sherry cream sauce, served over buttery puff pastry squares. Holiday-leftover dinner for a crowd.