Last year I wrote a post: Beef and chicken and pork, oh my. (My cooking interests for December to May, 2022). And now I am back with another post featuring that trio of meats. Hence the funny post title. Unlike that post, this should be briefer, but just as good.

Beef: I made this recently and loved it: mississippi pot roast. I’d love to make this: corned beef and cabbage. Some day. I am due to make this: braciole (update: made it!) And this: crock pot short ribs with potatoes. I could make this, but I’d rather go to England and have someone else do it: Classic London Broil with Rosemary and Thyme.

Some other things I want to try is this nice slow cooker recipe for cuban skirt steak. I want to get some rice and put this over it: mongolian beef.

Of all the beef we eat at my place, most of it comes in the form of steak. If you love steak too, why not try a  balsamic marinated steak? Or a classic steak au poivre ? We know skirt steak is good. And steak cooked in cast iron is great. Speaking of advice, here’s some steak advice for you: Reverse Sear Steak .

Meatloaf fans, I have not forgotten you: meatloaf wellington. For sundried tomato fans, of which I am: Chatelaine Bistro beef with sun dried tomatoes 

And here’s two more beefy meals: beef and tomato rice bowl and beef and broccoli.

Chicken: I’ve made this chicken in vinegar from Laura Calder a number of times and its always come out delicious. Likewise  Martha’s braised chicken potatoes olives and lemon.

Speaking of Martha, I highly recommend this to anyone looking to cut up a whole chicken over at her Martha Stewart web site. Relatedly: How to Cut Up a Whole Chicken. Unleash your inner butcher. As for other advice, here’s: The Best Way to Cook Chicken Thighs.

I was going through websites pulling out good poultry recipes lately. Here’s a bunch I found at Saveur Tavuk Kebabi (Mint & Aleppo Pepper Marinated Chicken Kebab, their Best Chicken Cacciatore Recipe, and the classic chicken cordon bleu. Saveur also had the recipe for Raos famous lemon chicken, and great duck leg and andouille sausage gumbo recipe, and a hearty vegetable stew duck confit cabbage recipe. And while not Saveur, if you love duck, I recommend this: pan seared duck breast.

Of course the New York Times has lots of great chicken recipes. Here’s their chile butter chicken with vinegared potatoes recipe. Something I want to try really soon:  skillet chicken with mushrooms and caramelized onions. Something basic but good: chicken and potatoes. Something fancy and good: roast tarragon cognac chicken. And well, here’s a whole list of one pot chicken dinners.

I would be remiss without including these gems from Food and Wine. Here’s a classic: Chicken Diane. For people who have time: lazy-chicken-and-sausage-cassoulet. For rosemary lovers (me): Rosemary-Roasted Chicken with Artichokes and Potatoes Recipe. For marjoram lovers (also me): Wine-Baked Chicken Legs with Marjoram Recipe – Marcia Kiesel. And finally this is for fans of chicken legs (an underrated cut).

Slow cooker chicken is always great. If you agree, make this: slow cooker rotisserie dinner. I do…often. Pair it with some Swiss Chalet dipping sauce. If you want something a bit spicer, go with slow cooker harissa chicken. Also spicy, but not in a slow cooker: Buffalo Chicken Calzones.

Let’s close off with some oldies but goodies: chicken milanese. Another classic is  zuni roast chicken. Or this: Chicken Breasts with White Wine Pan Sauce. Finally, from Cup of Jo, this: chicken and white beans.

Pork:  I love the other white meat. And so do the dairy farmers of Canada. Over on their web site they have a TON of pork recipes. You can find out how to make braised pork chops cabbage and dried apricots and chorizo two berry compote stuffed pork tenderloin parsley cream sauce and pork chop green bell pepper and tomato sauce, too. For fans of pork and fruit, there’s this pork tenderloin feta dried fruit dish and this pork tenderloin medallions mango curry cream. Mint lovers, try prosciutto and mint pork tenderloin wraps. If you want it spicy, make this spicy pork tenderloin in a coffee cream sauce. Or this tuscan herb and tomato pork tenderloin.

They certainly have a lot of pork tenderloin recipes. It’s a great cut, but easy to overcook. You want to read this: How to how to cook pork tenderloin in oven 3 marinades.

Martha also loves pork. So on her site you can learn how to make  pork pears and parsnip mash plus a pork and soba noodle salad and chili lime pork corn salad. You can also start making your own homemade sausage patties.

Food and Wine is another site that likes tenderloin: Pesto Pork Tenderloin Recipe and stuffed pork tenderloins bacon and apple riesling sauce. It also has something fancy:  Pork Chop au Poivre with Red Wine Shallot Sauce. And some oldies but goodies, like this  Pork Schnitzel with Warm Potato Salad Recipe from Wolfgang Puck, or this  Italian Sausage with Onions and Peppers, or even this: blackened skillet pork chops beans and spinach. Finally, here’s all their pork chop recipes in one place.

Fans of spicy (and Alison Roman) will want to make harissa rubbed pork with white beans. Fans of non spicy, try this  Pork bulgogi.

Pork chop fans, try these Orange Molasses Pork Chops from Budget Bytes. Or these boursin pork chops (trust me it’s good). Here’s how to make breaded fried pork chops.

For fans of pork stew, Saveur has a wonderfully looking spanish pork rib stew. It’s an acquired taste, but here’s the recipe for Jacques Pepin’s pork neck stew.

Last but not least, here’s a guide to making a baked ham with brown sugar glaze here. Love that. Here’s how to make slow cooker Carolina pulled pork sliders.

Ribs! They can be pork, they can be beef, they are always delicious. I’ve blogged about ribs before (those, from Mark Bittman, are great). I want to try these soon: Grilled Korean Style Short Ribs.

I make these often: slow cooker cheater barbecue ribs. For fans of tasty,com: Slow Cooker Ribs.

Not a recipe, but rib related:  The McRib is back but possibly for the last time McDonald’s hints.

Thanks for reading. Happy cooking!

(Top image: New York Times; Middle image: Cup of Jo)