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The Kitchen's Meatiest Recipes

Beef up your cooking with the co-hosts' best recipes for tender roast chicken, juicy meatloaf and succulent pork roasts.

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From: Jeff Mauro, Katie Lee, Marcela Valladolid, Sunny Anderson, and Geoffrey Zakarian

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Todd Plitt ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Teri Lyn Fisher

Photo By: Emile Wamsteker ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Todd Plitt ©2014, Television Food Network, G.P.

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Todd Plitt ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Todd Plitt ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: David Lang ©David Lang

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Porcini-Rubbed Roast Beef

The secret to Jeff Mauro's buttery beef is his low-and-slow cooking process, which produces tender results. Follow his lead and let the roast marinate in a savory mixture of dried porcini mushrooms and crushed red pepper; this will help infuse the beef with layers of flavor.

Get the Recipe: Porcini-Rubbed Roast Beef

Slow-Cooker Pot Roast

Thanks to the slow cooker, you can prep this hearty roast in the morning, then let the machine do the work of cooking it for you. Come the end of the day, you can use the drippings to make a silky, thick gravy to pour over the fork-tender beef.

Get the Recipe: Slow Cooker Pot Roast

Crispy-Skinned Herb-Roasted Turkey

Sure, turkey may be the star of your Thanksgiving spread, but that doesn't mean you can't serve it throughout the year. After all, Jeff's top-rated recipe feeds a crowd and delivers flavor-packed results every time.

Get the Recipe: Crispy-Skinned Herb-Roasted Turkey

Beef Stew

Studded with tender new potatoes, fresh carrots, bright peas and plenty of succulent beef, Katie Lee's stout-spiked stew is an all-in-one meal that's easy to prepare.

Get the Recipe: Beef Stew

Game-Day Chili

When it comes to the ground meat in Geoffrey Zakarian's smoky chili, the choice is up to you; he says in the recipe that you can use "any combination of ground beef chuck, pork shoulder or veal shoulder." Set up a toppings bar with classic fixings like cool creme fraiche, fresh jalapenos and fragrant cilantro, and let everyone dress up their preferred bowls.

Get the Recipe: Game Day Chili

United States of Meatloaf

Thanks to the addition of milk and eggs in the filling, Jeff's tried-and-true meatloaf, which comes together with the classic combination of ground chuck, pork and veal, turns out moist with no hassle. When it comes to the glaze, he opts for a sweet and spicy mixture of barbecue sauce, brown sugar and Sriracha for welcome tang.

Get the Recipe: United States of Meatloaf

Meatballs

GZ fries his meatballs so they develop a golden, crispy crust, then he moves them to the tomato-basil sauce to simmer and soak up the flavor of the savory sauce.

Get the Recipe: Meatballs

Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts

Rethink the everyday chicken dinner and stick with Marcela Valladolid's top-rated version instead. Smoky and juicy, her chicken breast halves are quickly cooked on the stove and served atop a lemony kale-quinoa-Brussels-sprouts salad studded with chopped almonds.

Get the Recipe: Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad

Stuffed Crown Roast of Pork

As visually impressive as it is satisfying to eat, GZ's garlic-marinated pork rack is roasted with a center of sausage-cornbread stuffing, which he dresses up with chopped apples for fresh flavor.

Get the Recipe: Stuffed Crown Roast of Pork

Takeout-Style Chinese Spare Ribs

It's all about the sweet and tangy lacquer-like glaze, laced with hoisin and soy sauces, plus five-spice powder, atop Jeff's fan-favorite ribs. These beauties are slowly grilled until tender, and they're basted as they cook, which ensures plenty of flavor and moisture.

Get the Recipe: Takeout-Style Chinese Spare Ribs

Grilled Buffalo Wings

Smoky from the char of the grill, Katie's speedy wings boast a buttery hot sauce spiked with apple cider vinegar for welcome tang.

Get the Recipe: Grilled Buffalo Wings

Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes

One sheet pan and an oven — that's all you'll need to make Sunny Anderson's all-in-one dinner, scented with a duo of herbs for flavor. 

Get the Recipe: Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes

Texas Rising Chili Con Carne

Jeff uses three kinds of chiles — ancho, chile d'arbol and New Mexico chiles — and Mexican oregano to achieve the smoky flavor in his bacon-beef chili, which he recommends serving with buttery cornbread.

Get the Recipe: Texas Rising Chili Con Carne

Roasted Pork Loin with Spanish Onion and Vermouth

GZ caramelizes the outside of the pork roast by quickly searing it before moving it to the oven to roast. Once it's been cooked with the apples and onions, he brightens up the dish with a parsley-lemon mixture laced with fresh garlic.

Get the Recipe: Roasted Pork Loin with Spanish Onion and Vermouth

Sticky Onion Crunch Wings

Sweet, tangy and surely oh so sticky, Sunny's fuss-free wings are coated with French-fried onions after being tossed in a mixture of hoisin sauce and pomegranate juice.

Get the Recipe: Sticky Onion Crunch Wings

Pan-Seared Chicken with Olives

GZ develops layer upon layer of flavor in his top-rated chicken by making the sherry vinegar-laced tomato-olive sauce in the same pan in which he seared the chicken. He likes to round out the meal with a simple salad of arugula, frisee and radicchio dressed with tangy balsamic.

Get the Recipe: Pan Seared Chicken with Olives

Apricot-Glazed Ham

Because the sugars in a glaze could burn if you add them right when you start baking the ham, Katie likes to give the meat a head start in the oven before she starts brushing it with her sage-laced mixture of apricot jam and Dijon.

Get the Recipe: Apricot-Glazed Ham

Hard-Shell Tex-Mex Taco

Ready to eat in only 30 minutes, Jeff's 5-star tacos prove you don't need a store-bought seasoning mix to turn out bold flavor. He makes a simple filling from scratch with chile powder, cumin and tomato sauce.

Get the Recipe: Hard-Shell Tex-Mex Taco

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