Meat recipe collection

Greek souvlaki with lamb or pork marinated overnight in olive oil, lemon, white wine, garlic, and oregano then grilled on skewers. Includes a smart make-ahead method for parties.

No-bean beef chili with cornmeal dumplings simmers slow-cooker style with enchilada sauce, tomatoes, and black olives, then gets crowned with soft cornmeal mounds and melted cheddar. Tamale-pie meets chili in one pot.

No-boil lasagna with ground beef meat sauce, ricotta-mozzarella cheese filling, and uncooked noodles that soften right in the pan. Skip the boiling step and still get a classic family-style lasagna with tender layers.

Oven-baked 'fried' chicken: buttermilk-dipped chicken breast rolled in seasoned Parmesan bread crumbs and baked crispy. Lower-fat alternative to deep frying with all the crunch.

Three-ingredient no-mix meatloaf wrapped in foil that makes its own mushroom gravy as it bakes. Ground beef, onion soup mix, and cream of mushroom soup do all the work.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Steak and shrimp wonton filling with marinated beef, lemon-kissed shrimp, water chestnuts, and cilantro. A surf-and-turf twist for fried or boiled dumplings.

Mushroom Swiss chicken melts over wild rice with bell peppers, all cooked in one skillet. Swiss cheese melts over the chicken right in the pan. Ready in 40 minutes.

Boneless chicken breasts pan-seared in butter under a generous paprika and garlic crust, then finished in a quick Alouette cheese sauce. A modern shortcut version of classic chicken paprikash, ready in 30 minutes.

Nut encrusted turkey steaks dipped in egg wash and coated in chopped nuts and breadcrumbs, then pan-seared in butter. A crunchy, protein-packed dinner in 35 minutes.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Welsh honey-glazed leg of lamb (Oen Cymreig Melog) roasted with apple cider, rosemary, and ginger. Basted frequently for a sticky, caramelized crust with cidery pan gravy.

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.