1,038 meat recipes

Lamb cheeseburgers ground at home with bacon and topped with melted Roquefort blue cheese. A grown-up burger upgrade with rich, gamey lamb and salty smoke from the bacon blend.

Another quick and easy chicken dish that will have your kids begging for more!

Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare.

Simple and delicious, especially if the “lobsta” is at 5.99 per lb. like it is in MA. right now

Easy chicken pot pie that skips the roux: cream of potato soup, mixed vegetables, and cooked chicken baked between two flaky crusts with thyme. A fast way to use up leftover meat.

Chunks of pork with a sour cream sauce. An easy simmering recipe.

Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.

These buttery and yummy turnovers will for sure turn you over. It's not easy to stop popping these tasty treats into your mouth, they are additively delicious.

Crab and Swiss cheese melt together on a crispy grilled sandwich creating a wonderful combination of warm filling, melted cheese and crispy grilled bread. Best of all it comes together in about 10 minutes!

Crab, bacon and cheese melts. A match made in heaven.

Homemade sausage cups with scrambled eggs for an all-in-one breakfast recipe.

Delicately flavored crab stuffed between fillets of buttery and flaky Dover sole. It's a match made in heaven and the ingredients perfectly compliment each other. Best of all it's quite quick and fairly easy to make!

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.

Bright and spicy, even better it's a great way to use up leftover chicken.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

Mud Crab seasoned Alpine Pepper and served with smoked sweet potato gnocchi