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Meat & Poultry

63 recipes in this category

Traditional meat and poultry dishes — from Sunday roasts to slow-braised classics.

Cubed pork simmered with onion, peppers, and tomato until the liquid reduces, finished with a generous hit of paprika. Quick and simple.

A whole goose stuffed with tart apples and surrounded by more apples in the pan, roasted slowly and basted with pan juices until golden.

A hearty layered casserole of pre-roasted ground meat, sautéed sauerkraut, and thinly sliced raw potato, baked in a bacon-lined mold until golden.

A lean cut from the leg, slow-braised with onion, garlic, and bacon, then sliced and served in a smooth mustard and lemon sauce.

Whole pork loin braised until tender, served over cabbage slow-cooked with caramelized sugar, onion, and caraway, finished with a splash of vinegar.

Small rolls of mixed ground meat and rice wrapped in young linden leaves, simmered gently and finished with a paprika roux.

Chicken pieces double-dredged in flour and a beer-and-egg batter, then fried until golden — a simple, crisp early 20th century technique.

Coarsely mixed ground beef shaped into thumb-thick rolls and grilled, seasoned only with salt — a simple early 20th century technique.

A whole turkey stuffed with a savory rice, onion, liver, and gizzard filling, slow-roasted and basted until golden and tender.