Recipe Types

meat

Ingredients and Sources

Latest Recipes

Poulet Mafé

Poulet Mafé

In Senegal at the Keur Moussa monastery, a typical meal includes poulet mafé, a thick peanut sauce with chicken, root vegetables, and cabbage.

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Breakfast Burger

Breakfast Burger

In this Breakfast Burger recipe inspired by In-N-Out’s Animal-Style burgers, the all-beef patty is slathered with mustard and then seared.

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Braised Oxtail

Braised Oxtail

Braised Oxtail was once peasant food, but it is a delectable and tender dish. Cooked with a blend of vegetables like onions, carrots, and celery and a red wine sauce, Bonacini brings forth the history of Lazio’s cuisine.

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Brasato al Barolo

Brasato al Barolo

This Brasato al Barolo recipe combines two of Piedmont’s most famous ingredients – beef and Barolo wine. Cooked until meltingly tender and served atop a bed of creamy polenta.

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Roast Chicken

Roast Chicken

When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

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Chicken Cacciatore-Veneto

Chicken Cacciatore-Veneto

Chef Michael Bonacini makes a signature dish of the Veneto – Chicken Cacciatore! This delicate-yet-hearty stew is heady with herbs, tomato and, of course, slow cooked chicken and vegetables!

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Chicken Tortellini Soup with Kale

Chicken Tortellini Soup with Kale

Chicken Tortellini Soup with Kale: Frozen cheese tortellini only need a 5-minute dip in the simmering broth to cook up perfectly. Don’t be tempted to just dump the whole can of tomatoes into the pot; draining them first concentrates the flavor.

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Chicken Diane

Chicken Diane

This Chicken Diane recipe is all about building layers of flavor as you cook. Searing chicken and then browning mushrooms in a skillet creates delicious browned bits on the bottom of the pan. Once you add the liquids, those browned bits release their flavor, resulting in a rich, silky, savory sauce.

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Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

This recipe is adapted from Al Forno’s famous baked pasta method — it uses less cream and cheese, and incorporates a hearty sausage ragu for a more tomatoey pasta.

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Bacon Jam

Bacon Jam

Brightened by apple cider vinegar and tomatoes, our bacon jam adds sweet, tart and smoky flavors to countless dishes. We like this condiment spread on toast and served with an egg, layered into a grilled cheese sandwich or spooned on goat-cheese topped crostini.

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Argentinian Beef Empanadas

Argentinian Beef Empanadas

There are as many variations of empanadas as there are cooks in Argentina. After years of perfecting her method, Gaby Melian, BA Test Kitchen Manager, prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential.

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Amalfi Lemon Chicken

Amalfi Lemon Chicken

Lemon? Check. Crispy skin? The delicious smell of fresh herbs as the bird roasts? Easy enough to make on a weeknight? Check, check, and check again

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