Main Meats

10 Recipes For National Meatball Day

Today, we celebrate these great balls of meat
Mar 3, 2013 3:01 pm

Any region with winter (like us) welcomes a holiday like National Meatball Day with open arms. We can't think of a food culture that doesn't make a great meatball — we've got your standard Italian meatballs, but we've also got Cambodian, Swedish, Mexican, Hungarian, Moroccan and sliders (which are a cuisine in themselves). Check 'em out!

Our 7 Sexiest Steak Recipes For Valentine's Day

What's sexier than a big hunk of red meat?
Feb 12, 2013 1:03 pm

Say what you will about shellfish and chocolates, there's no better aphrodisiac 'round these parts than a large portion of juicy red steak. See? Red. Like hearts. Check out our 7 sexiest steak recipes for Valentine's Day.

Arrosto Di Cervo Recipe

Spiced roast venison tenderloin? Count us in.
Jan 17, 2013 3:01 pm
roast fillet of venison
Photo: Simon Griffiths

I use venison fillet in this recipe, as it is incredibly tender and quick to cook – allow 5 1/2 ounces per person. Because it has no fat, the meat should be cooked rare to medium-rare. I like to serve this roast with spaetzle.

Cider-Brined Pork Chops with Maple-Bacon Chutney Recipe

Pork chops with everyone's favorite fall beverage
Oct 16, 2012 5:02 pm
cider brined pork chop

Rick Gresh is executive chef at David Burke's Primehouse in downtown Chicago. We're in full-on brining mode, but it's not just about salt water and poultry. Chef Gresh loaned us his recipe for a cider brine that will keep pork chops moist and succulent as well. 

Pomegranate Brisket Recipe

Combine two classic holiday foods for Rosh Hashanah
Sep 11, 2012 5:01 pm

Los Angeles-based Micah Wexler is executive chef of West Hollywood's Mezze, a James Beard Rising Star nominee and a graduate of Cornell's Hotel School. Focusing his attention on upscale, modern Mediterranean and Israeli cuisine, Wexler is definitely the guy to turn to for your updated Rosh Hashanah brisket recipe. 

Roasted Lamb With Tomatillo Salsa Recipe

Try pairing leg of lamb with Latin flavors
Aug 23, 2012 4:01 pm
roasted lamb recipe
Photo: Paul Brissman

There's always the challenge of finding the right balance of acid and fat. Rich, flavorful meat like leg of lamb typically finds balance with a tart red wine reduction or tangy yogurt sauce, but heading south of the border with tomatillos will certainly do the trick.

Olive Oil-Poached Veal with Lobster Schnitzel Recipe

Wow your dinner guests with a Todd English recipe
Jul 24, 2012 3:01 pm

Schnitzel is making a comeback. I walk by the schnitzel truck in NYC all the time — it's always busy and I love schnitzel! 

Which Steaks Are Best Served Rare?

If you just said "all of them" you may be wrong
Jun 21, 2012 4:01 pm
rare steak

Weigh in — is there a steak you like better rare or medium-rare? Do you ever venture into medium territory or even (gasp) medium-well? Remember, this advice is from an executive butcher.


Follow Food Republic

Britain stops rinsing raw chicken. We should, too.
Vietnamese noodle soup, it’s what’s for breakfast
Two liters of French 75? Yes please.
Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.