Meat recipe collection

Italian-style roast chicken with potatoes, pine nuts, raisins, Romano cheese, and red wine vinegar. A one-pan dinner with sweet, savory, and tangy flavors in every bite.

Roast chicken stuffed with red onion, lemon, garlic, and thyme, draped in bacon for self-basting, then finished over a sea of cremini mushrooms that soak up the drippings. A Sunday-dinner bird that carves like a dream.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Burmese-style roast duck steamed first then roasted with soy and Worcestershire marinade. The double-cook method delivers crispy skin and tender meat with a savory pan gravy.

Tender roast duckling with Marsala wine-grape sauce combines microwave speed and conventional oven crispness for special occasion duck dinners without the wait.

Roast duckling stuffing mix seasons prepared stuffing with salt, pepper, and quartered onions for a simple aromatic base to fill the cavity of a roast duck.

Roast fillet of beef: a whole tenderloin studded with garlic and marinated in soy, port, and thyme, then roasted and rested for a tender, rosy centerpiece. An elegant make-ahead roast for holidays.

High-heat roast flank steak with garlic-oil marinade, portobello mushrooms, and baked potatoes cooked simultaneously on two oven racks. A complete three-component dinner from one oven.

Caribbean-style roast fresh ham rubbed with a garlic, rum, brown sugar, and lime marinade, roasted alongside chayote squash. The citrus-rum crust caramelizes into a sticky, sweet-savory glaze.

A simple herb and garlic roasted leg of lamb: garlic slivers tucked into the meat, rubbed with olive oil and a Mediterranean herb blend, then roasted to medium-rare. The classic Easter or Sunday-dinner main.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.

Roast loin of pork with apricot glaze: a honey-sweetened apricot and citrus glaze brushed onto pork loin as it roasts. Elegant holiday main with a microwave shortcut for the sauce.