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Meat Recipes

Agnello con Piselli: Lamb with Peas
By Carla Capalbo
 • 
The Art of Eating
Two Thanksgiving Menus
With Three Possibilities for Birds to Roast
 • 
Edward Behr
Chou Farci, Sauce Tomate (Stuffed Cabbage with Tomato Sauce)
By Edward Behr and James MacGuire
 • 
The Art of Eating
Fricassée de Poulet au Vinaigre de Framboise (Chicken with Raspberry Vinegar)
Poulet au vinaigre may be traditional, but it’s scarce and perhaps nonexistent in French cookbooks published before the 1970s, when it was taken up by…
 • 
Edward Behr
Fricassée de Poulet Angevine (Chicken with Cream and Mushrooms)
The French word fricassée, probably from the words for “fry” and “break,” is in modern times often a dish of chicken cut up, or “broken,” into pieces…
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Edward Behr
Poulet au Vin Jaune et aux Morilles (Chicken with Cream, Morels, and Vin Jaune)
Chicken, cream, morels, and vin jaune form one of the great flavor combinations.
 • 
Edward Behr
Stuffat tal-Fenek (Maltese Rabbit Stew)
By Debbie Schembri
 • 
The Art of Eating
Texas-Style Chili
“Chili is largely a state of mind,” Bill Bridges wrote in his 1981 Great American Chili Book. He was a native of Palestine, Texas (he died in 2003), a…
 • 
Edward Behr
Cassoulet
By James MacGuire
 • 
The Art of Eating
Kerala Beef Fry (Erachi Ularthiyathu)
By Archana Pidathala
 • 
The Art of Eating
Goat Meatballs
Adapted from Gramercy Tavern by Melissa Pasanen
 • 
The Art of Eating
Scallopini al Vino Bianco o al Limone (Veal Scallops with White Wine or Lemon)
If veal scallops are floured before cooking, they’re more tender, although also more bland, since the flour prevents the meat and juices from browning…
 • 
Edward Behr
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