Meat & Poultry Recipes

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Meatballs in ’Nduja Sauce

These meatballs are tender, savory, and juicy thanks to a rich blend of pork shoulder, belly, and spicy, spreadable ‘njuda. Traditionally, meatballs shouldn’t be overworked, but treat these more like a sausage filling—thorough mixing helps the fat emulsify properly. Substitute 70/30 ground pork for pork belly and pork shoulder if desired. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.

Achiote-Marinated Quail with Grilled Peaches

These demure birds get a punch of bold flavor and crimson color from the annatto seeds in the flavorful marinade; also known as achiote seeds, they’re available at most Latin markets. Choose firm peaches for this recipe; they’ll hold up best on the grill and soften nicely as they cook.

The Easiest (and Best) Fried Chicken Comes from Indiana

Seasoned just with salt and plenty of coarsely ground pepper, this regional favorite is hard to beat.

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Bolognese Meat Sauce

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor that any cook can achieve by being careful about a few basic points: The meat should not be from too lean a cut; the more marbled it is, the sweeter the ragù will be. The most desirable cut of beef is the neck portion of the chuck. Add salt immediately when sauteing the meat to extract its juices for the subsequent benefit of the sauce. Cook the meat in milk before adding wine and tomatoes to protect it from the acidic bite of the latter. Do not use a demiglace or other concentrates that tip the balance of flavors toward harshness. Use a pot that retains heat. Earthenware is preferred in Bologna and by most cooks in Emilia-Romagna, but enameled cast-iron pans or a pot whose heavy bottom is composed of layers of steel alloys are fully satisfactory.Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.

Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata

Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor. Creamy sweet potatoes and celery root along with tender beef chuck fill out this satisfyingly hearty meal.