Meat

Lidia's Italy - Braised Pork Chops with Savoy Cabbage)

Push aside the cabbage, lay the chops in the pan bottom and pour in any meat juices from the platter. Still over medium-high heat, cook the chops for 2 or 3 minutes, turning them over once or twice, just until they're heated through. Stir the cabbage so it continues to caramelize and pick up flavor. Season with more salt and freshly ground black pepper to taste.

Mexico: One Plate at a Time with Rick Bayless - Pork Picadillo-Stuffed Chiles)

Stuff each well drained chile with about 1/2 cup of cool pork filling, then slightly overlap the two sides of the incision and pin them back together with a skewer or 2 toothpicks.  For the greatest ease in battering and frying, flatten the chiles slightly, place on a parchment-lined baking sheet and freeze for about 1 hour to firm.

Lidia's Italy - Beef Goulash)

Spread the onions out on the pan bottom and drop the beef cubes on top of the wedges, filling the pan in one layer. Sprinkle another 1/2 teaspoon of the salt, all the paprika and oregano over the meat, and drop in the rosemary. Without stirring or turning the meat pieces, cover the pan tightly. Heat the meat-with the seasonings on top and the onions below-so its starts to release its juices and stew.

Ciao Italia - Pork Loin in Barolo Wine)

When the pan is hot, add the roast and let it brown in its own fat. Lower the heat to simmer, pour in 1 cup of the wine, cover and cook until most of the wine has evaporated. Turn the meat once or twice halfway through the cooking process.

Lidia's Family Table - Turkey Meatballs with Pine Nuts and Golden Raisins)

Pour the beaten eggs on top, sprinkle on the parsley, porcini powder, salt, and freshly ground pepper. Scatter the drained raisins and pine nuts on the meat and spread on the cooled wilted onions. Break up the clump of wet bread, spreading little bits over the meat. Now fold, toss, and squeeze the meat and seasonings together with your hands and fingers to distribute all the ingredients evenly.

Ciao Italia - Chicken with Orzo, Spinach and Lemon)

Add the butter to the pan and stir in the onion; cook until the onion wilts down, about 3 minutes.  Add the capers and cook 1 minute. Stir in the wine, raise the heat to high and cook 3 minutes, stirring frequently. Stir in lemon juice and zest and cook over medium heat until the sauce thickens slightly.

Mexico: One Plate at a Time with Rick Bayless - Black Bean Bathed Enchiladas)

Cucina Sicilia - Couscous with Chicken and Shrimp)

Bring chicken stock to a simmer. Add bay leaves, saffron, salt and pepper. Steep for 5 minutes.

Ciao Italia - Veal Cutlets with Fontina)

Ciao Italia - Chicken with Cheese)

Mix the oregano with the Panko crumbs in a shallow bowl.  Coat the cutlets in the egg and dredge in the Panko crumbs. Set aside.