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Meat

Roast chickens, slow cooked meats, quick cooking pork chops and everything in between.

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Charlie's Meatballs

I bake these meatballs because it’s quicker and easier.

Vinegar-Braised Chicken Wings with Zucchini and Herbs

Serve alongside your buttered carbohydrate of choice.

Braised Chicken Piccata

“If you were a food, what would you be?” I resent the question, but the answer would almost certainly be chicken piccata.

Harissa-Rubbed Pork Shoulder with White Beans and Chard

I love adding the beans and returning them to a significantly hotter oven to absorb the crazy flavorful pork fat

Coconut-Braised Chicken with Chickpeas and Lime

Before you ask, yes, this can be made in an Instant Pot, but even if that is your preferred method, I beg of you to make this “the old-fashioned way” at least once.

Sticky Chili Chicken with Hot-and-Sour Pineapple

The sticky, caramelized bits of pineapple that get basted with spicy chicken fat as they roast together are a match made in sheet-pan dinner heaven.

Bacon-Roasted Pork Tenderloin with Caraway’d Cabbage and Apples

While wildly versatile, and I shouldn’t pick favorites, cabbage when roasted in lots of garlicky pork fat until lightly charred around the edges might be my favorite way to eat it. Don’t tell kimchi.

Lamb Stew with Fennel, Preserved Lemon, and Crispy Fried Bread

Dollops of sour cream and sprinkles of herbs are great, but never underestimate the power of salty preserved lemons and spicy, crispy bread.

Slow-Roasted Pork Shoulder with Garlic, Citrus, and Cilantro

Because I don’t really love braised, shredded meat, I think this large, flavorful, fatty cut of meat is best slow cooked, then sliced when it’s just tender enough.

Crispy Chicken Legs with Rosemary, Tiny Potatoes, and Sour Cream

As the chicken slow cooks, the fat melts into the oil and infuses with garlic and rosemary, leaving you with something so delicious that it’s basically worth its weight in gold.

Paprika-Rubbed Sheet-Pan Chicken with Lemon

The low-and-slow treatment ensures that none of the spices or bits of garlic burn, while giving the chicken fat plenty of time to render out slowly and evenly.

Vinegar-Braised Chicken with Farro and Watercress

“This chicken-in-a-bag is so good, she should sell it on the street.”