meat
Recipes with either beef, veal, lamb, pork or larger game meats such as rabbit, hare, wild boar or venison.
Garlic lamb Mongolian style
Bold, glossy, and packed with savory-sweet flavor, Mongolian garlic lamb is a stir-fry that delivers restaurant-quality results in minutes. Tender slices of lamb soak up a garlicky marinade of soy sauce and sweet sherry, then hit the wok until beautifully browned. A quick finish with brown sugar and sesame oil creates a rich, glossy sauce, while fresh green onions add a bright, crisp note. Served over a bed of just-wilted baby bok choy and fluffy steamed rice, it's the kind of dish that makes weeknight cooking feel like a celebration.
Pad Thai
Few dishes capture the soul of Thai street food quite like Pad Thai. This version brings together tender chicken, savory pork, and plump prawns, all tangled up with silky rice noodles and set eggs. The magic is in the sauce: a bright, tangy blend of lime, fish sauce, and a touch of sweetness that coats every strand. Finished with crunchy peanuts, fresh cilantro, and crisp bean sprouts, it delivers that perfect balance of sweet, salty, sour, and savory. Best of all, you can have it on the table in about 30 minutes, making it a weeknight winner with a taste of Bangkok.
Pork stir-fry with Chinese cabbage and noodles
There's something magical about a good stir-fry, and this one delivers on every front. Tender slices of pork fillet meet crisp Chinese cabbage and silky egg noodles, all wrapped in a savory sauce that builds layer upon layer of flavor. The real stars here are the aromatics: fragrant lemongrass and warm five-spice powder infuse the whole dish with the kind of depth you'd expect from your favorite Asian restaurant. Best of all, it comes together in about 35 minutes, making it perfect for a busy weeknight when you still want something special on the table.
Lemony veal stir-fry with pecans
Bright, zesty, and satisfyingly crunchy, this lemony veal stir-fry is a joy to cook and even better to eat. Tender slices of veal soak up a fresh citrus glaze of lemon zest, lemon juice, and soy sauce, while sweet onion wedges and colorful bell peppers add body and color. A handful of toasted pecans brings a buttery crunch you won't expect in a stir-fry, and fragrant lemongrass ties it all together with a subtle floral lift. Best of all, this vibrant dish comes together in about half an hour, making it perfect for a lively weeknight dinner or a relaxed meal with friends.
Schnitzel
Golden, crisp, and impossibly tender, Wiener Schnitzel is one of Austria's most beloved culinary treasures. This dish traces its roots to Vienna, where thin slices of veal are pounded delicately, coated in a light, airy breading, and fried until they turn a beautiful golden brown. The magic lies in the coating: it should puff up and separate slightly from the meat, creating those signature crisp ripples. Traditionally served with a wedge of lemon, a sprinkle of parsley, and a side of potato salad or lingonberry jam, it's comfort food with a touch of elegance.
Lamb and cashew stir-fry
A good stir-fry is one of the fastest routes to a satisfying dinner, and this one rewards you in about half an hour. Strips of tender lamb are seared in a hot wok, then folded through sweet red pepper, oyster mushrooms, and a generous tumble of spinach in a glossy oyster-sauce glaze. Roasted cashews add crunch, and fresh basil lifts the whole dish with a fragrant, faintly aniseed note. It isn't tied to any one country, it borrows the wok and the sauce from China, the basil from Southeast Asia, and a love of lamb from cooks who reach for it the way others reach for beef.
Schaschlik, the German charcoal feast
Schaschlik-Rolle
This is not the small street-market skewer. Schaschlik-Rolle is the large-format version: thin pork slices wrapped around streaky bacon and finely shredded cabbage, rolled into a generous log, skewered, and cooked slowly over charcoal embers for a full hour, turning frequently until the outside is deeply caramelised and the inside is tender all the way through. Each roll is a meal in itself, a serious piece of meat for a serious outdoor occasion, best eaten with bread, cold potato salad, and a good German beer.
The anatomy of a perfect tapas board
Walk into any tapas bars in Madrid or San Sebastián, and you will find locals gathered around small plates of cheese, cured ham, and briny olives, all washed down with glasses of wine or cold beer. This convivial spirit—food meant for sharing, conversation, and lingering—is what makes spanish tapas so beloved around the world. A tapas board brings that same energy to your home table, offering a curated spread of small bites that invite guests to sample, pair, and explore.
Haggis-stuffed chicken (Balmoral chicken)
This showstopper takes a tender chicken breast, stuffs it with the iconic, peppery richness of haggis, and wraps it all in smoky bacon before roasting it to perfection. Served with a decadent whisky cream sauce, it’s a true celebration of Scotland’s finest flavors.