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159 recipes found.Meat : Beef• Bbq Pot Au Feu• Beef Braciole with Fresh Tomato Sauce• Beef Carpaccio (Piedmont)• Beef Cutlets with Prosciutto and Gruyère• Beef Cutlets with Tomato• Beef Diplomat - Roast Beef• Beef in Red Wine• Beef Medallions alla Rossini• Beef Scaloppini in Tomato Sauce • Beef Scaloppini with Balsamic Vinegar • Beef Scaloppini with Juniper Sauce • Beef Scaloppini with Mushrooms and Thyme• Beef Skewers with Cherry Tomatoes• Beef with Balsamic Vinegar Sauce• Braised Beef Short Ribs• Braised Beef Short Ribs with Truffled Celery • Braised Beef Shortribs• Brasato Di Manzo - Braised Beef • Breaded Beef Cutlets• Cannibal• Cannibal• Carpaccio of Caciocavallo, Beef, and Red Radicchio• Chianina Steak with Green Pepercorns & Rosemary• Chianti Braised Beef • Chianti Braised Beef Short Ribs with Truffle Celery Root Purée• Cold Roast Beef with Potatoes• Emperor's Roast Beef - Roast Beef with Artichokes • Filet Mignon with Porcini and Truffle Sauce• Florentine Steak• Grandma's Fried Meatballs • Green Lasagna• Marinated Ribs with Balsamic Vinegar• Peppery Oven-braised Beef• Red Wine Beef Stew• Roast Beef Salad in Chive Dressing Over Arugula • Rose of Parma• Steak Pizzaiola• Stuffed Beef Tenderloin• Stuffed Beef with Lemon Zest • Tuscan Beef StewMeat : Game• Garganelli with Wild Boar Sausage in Creamy Truffle and Grappa Sauce (by Guest Chef Piergiorgio Nanni)• Hunter's Pie • Nine Meat Stew• Rabbit Confit with Cavatelli, Black Truffles, and Winter Spinach (courtesy of Guest Chef Michael Anthony)• Rabbit Hunter-style Of Trattoria Moretto • Rabbit in Sweet and Sour Sauce • Venison in a Coffee Reduction SauceMeat : Lamb• Balsamic Lamb Medallions with Asparagus • Boar Stew• Braised Lamb Chops• Braised Lamb Shanks• Braised Lamb with Rosemary & Capers• Braised Lamb with Rosemary and Capers• Cotechino with Lentils• Grilled Pork with Mascarpone Polenta• Lamb and Veal Skewers with Mint Sauce • Lamb and Wine Stew• Lamb Chops in Brunello Sauce• Lamb Cutlets with Black Olives • Lamb Roast with Mesclun Salad• Lamb Sauté with Mustard Seeds, Shallots, and Cream• Lamb Skewers with Saffron Rice• Lamb Stew Fricassee• Lamb Stew with Rosemary and Red Wine • Lamb with Mint, Spinach & Pine Nuts• Leek and Chamomile Flower Soup• Pasquetta Picnic Lunch• Pistachio-Crusted Rack of Lamb with Warm Farro Salad (by Guest Chef Keith Di Lauro)• Porchetta Roasted Trout• Porcini and Truffle-crusted Colorado Lamb Served with Cannellini • Rack Of Lamb in Bamboo Leaves with Potatoes• Rack Of Lamb with Peas • Roast Wild Boar with Cranberry Sauce• Roasted Baby Goat from The Argentario• Roasted Lamb and Potatoes• Roasted Lamb with Fennel• Roasted Lamb with Pecorino and Herbs• Roasted Leg Of Kid with Rosemary and Potatoes• Roasted Leg Of Lamb• Roasted Rack Of Lamb with Bok Choy• Sausage with Grapes• Spring Lamb Cacciatore• Spring Lamb Stew with White Beans and Favas• Stewed Lamb with Pancetta • Wine-Braised Leg of Lamb "Zeppelin Dirigibile" Style with Sun-Dried Tomatoes and ThymeMeat : Pork/Ham• Arista - Roast Pork Loin with Potatoes• Creamy Mustard Pork Medallions• Delicate Pork-veal Sausage• Green Lasagna• Lemon and Thyme Pork Chops• Marinated Pork Scaloppini• Medallions Of Pork Loin with Red Delicious Apples (by Chef Salvatore Girardi)• Paolo's Pork Tenderloin Ginepro• Pork Braciole• Pork Braciole• Pork Braised with Olives • Pork Chops Guide Reni Style• Pork Chops Stuffed with Apples (Braciole di Maiale Farcite alle Mele)• Pork Loin in a Breaded Herb Crust• Pork Loin with Shallot-olive Oil Marinade• Pork Roast Cooked in Milk "Maiale al Latte"• Pork Scaloppine in Basil-balsamic Vinegar Glaze • Prosciutto and Shrimp Salad with Smoked Yellow Tomato Vinaigrette• Rice Mold with Prosciutto Ragu• Roast Pork Loin with Potatoes• Roasted Pork Loin• Roasted Pork Loin with Belgian Endive Sauce• Roasted Pork Loin with Belgian Endive Sauce• Rosemary Pork Chops• Rosemary Pork Chops (Three Versions)• Rosemary Sausage• Rosemary-Garlic Pork Chops• Sausage and Potatoes in Ashes• Spicy Pork Sausage• Spoleto-style Pork Chops• Stewed Pork with Herbs• Stuffed Pork Braciole (by John DeLucie, Executive chef of the SoHo Grand Hotel, NY)• Tagliatelle with Prosciutto• Tarragon Pork• Tarragon Pork Scaloppini• Tuscan Pork StewMeat : Veal• Almond Crusted Veal Fillet with Onion Sauce • Braised Veal Cheeks with Aromatic Herbs• Braised Veal Shanks alla Milanese • Breaded Veal Cutlets with Fava Beans • Cima alla "Genovese Style"• Classic Veal Osso Buco • Drowned Veal Chops • Lettuce Bundles Stuffed with Lemon-marinated Veal and Thyme • Marinated Ribs with Balsamic Vinegar • Mediterranean-style Veal Cutlets• Osso Buco with Polenta• Palermo-style Veal Steak• Prosciutto-stuffed Veal Bundles • Roasted Filet Of Veal with Artichokes and Baked Swiss Chard• Roasted Lamb with Pecorino and Herbs • Roasted Veal Marsala with Prosciutto• Roasted Veal Tenderloin, Fingerling Potato Puree with Armagnac Parsley • Rolled Veal Roast with Prosciutto and Vegetables • Saltimbocca alla Romana • Stuffed Veal Chop with Fregula• Stuffed Veal Rolls • Veal alla Bolognese• Veal alla Toscana with Mushrooms • Veal Braciola • Veal Chops with Lemon and Capers• Veal Cutlet in Parchment Paper • Veal Cutlets in Fricassea• Veal Cutlets in Tomato Sauce• Veal Cutlets with Herbs• Veal in Tuna Sauce• Veal Ragú• Veal Roast with Organic Mixed Salad• Veal Scallopini with Lemon and Thyme• Veal Scaloppini with Fontina• Veal Shanks in Fricassea• Veal Sorrento-style• Veal Stew • Veal with Cremini Sauce and Mashed Potatoes
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