Meat & Poultry Recipes

Most Recent

Nqaj Qaab Zib (Sweet Pork)

Fragrant lemongrass and galangal add brightness and balance to the savory-sweet sauce that coats tender pork belly. Searing the pork in batches ensures the meat browns while the fat renders.

Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa

These smoky braised-lamb tamales, favorite at event producer Paola Briseño González's holiday tamale parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam. The banana leaf wrappers also yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of morita chiles; substitute chipotles in a pinch.

Brisket-Braised Chicken

Beef brisket is the most common latke pairing during the Jewish Festival of Lights. But for those looking to eat less red meat, or who simply want to switch up their holiday main-dish game, try braising chicken in a traditional brisket sauce. Heaped with sliced onions and flavored with red wine, paprika, and a touch of honey, the chicken is falling-off-the-bone tender with a deeply craveable sweet-savory sauce. And since chicken cooks significantly faster than a side of brisket, Hanukkah dinner doesn’t take all day to prepare.

Chile Crisp-Glazed Bacon Bites

For this party snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick and easy version of the popular Chinese condiment. For an even easier version, try this with your favorite store-bought version of chile crisp.

Spicy Lamb Meatballs with Green Goddess Dip

Inspired by merguez, a North African lamb sausage, these meatballs are loaded with cumin, garlic, and paprika for the ideal one-bite nosh. Harissa gives them a fiery heat that’s tempered by the herby dip. Not a fan of lamb? Try preparing these make-ahead meatballs with ground beef or a plant-based meat alternative, such as Impossible.

More Meat + Poultry

Bollito Misto (Italian Mixed Boiled Meats)

A mix of brisket, short ribs, and chicken cook in simmering water until perfectly tender, creating a deeply flavored and easily skimmed broth, or brodo. Keeping the cotechino separate allows it to cook more gently, preserving its consistency and keeping the final broth clear.

Lamb Martabak

This martabak is one of Lara Lee’s favorite snacks from her Indonesian cookbook Coconut & Sambal. The traditional version is made with a thin, translucent sheet of oiled homemade dough that is pan-fried in a cast-iron pan, but for easy entertaining, Lee recommends using spring roll wrappers. Lamb martabak is a fantastic canapé or appetizer to kick-start a dinner party. It’s best eaten immediately and served with sambal on the side for dipping.