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Meals Made for Men

Guy-tested recipes, from healthy breakfasts to the ultimate grilling guide, to everything delicious in between. Recipes by the editors of Men's Health…
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a white bowl filled with meat and vegetables on top of a blue cloth next to a spoon
Banquet Meals
Lemon Gremolata
Cook People
Beef Shanks
Banquet Food
October Food
Weekend Recipe
Recipe Challenge
Food Network Chefs
Food Network Kitchen Classes
Osso Buco with Gremolata by Sohui Kim | Veal shanks braised in wine-tomato sauce are a traditional one-pot Milanese comfort dish. A flurry of parsley-lemon gremolata cuts through the meat’s richness for a balanced and beautiful main, fit for a holiday feast.
a casserole dish on a wooden table
Essen
Growing Winter Vegetables
Grilling Guide
Winter Veggies
Vegetables To Grow
Winter Vegetables Gardening
Savory Foods
Low Carb Veggies
Food Network Kitchen Classes
Cauliflower and Swiss Chard Gratin by Paul Berglund | This festive, elegant dish sidesteps the heaviness of traditional gratins by relying on puréed cauliflower instead of cream for a rich texture. Hints of cardamom and two kinds of cheese provide a gentle complexity that doesn't mask the flavors of the winter vegetables.
a white plate topped with meat covered in greens
Goat Recipes
Easy Meals Recipes
Cook For Him
Roast Leg Of Lamb
Lamb Shank Recipe
Lamb Dinner
High Fat Low Carb Recipes
Marinated Lamb
Food Network Kitchen Classes
Yogurt-Marinated Roast Leg of Lamb by Paul Berglund | A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)
a white bowl filled with food on top of a blue table cloth
Sweet And Spicy Pecans
Pecan Meal
Chef And The Farmer
Spicy Pecans
Vivian Howard
Cooking Channel Recipes
Boiler Room
Frozen Dinners
Candied Nuts
Panna Cooking
Sweet and Spicy Pecans by Vivian Howard | North Carolina chef Vivian Howard always keeps a jar of these addictively sweet and spicy pecans on hand. Fold her secret spice mix into beaten egg whites, which will coat each nut with flavor and a sugary crunch.
a close up of a chicken in a frying pan
Sumac Recipes
Weeknight Recipes
Ingredient Recipes
Around The World Food
5 Ingredient Recipes
Chicken Skin
Duck Recipes
Winner Winner Chicken Dinner
Food Network Kitchen Classes
Sumac Roast Chicken by Paul Berglund | Sumac has a lemony, savory flavor, perfect for complementing roast chicken. It may be hard for some to find it (or forage it) fresh, but dried sumac, which is what this recipe calls for, is a fine replacement. Plus, learn Chef Berglund’s tricks for crisping chicken skin in the oven!
a bowl filled with potatoes and raisins on top of a wooden table
Men's Fitness
Caramelized Shallots
Duck Fat
Fall Food
Thanksgiving Sides
Seasonal Food
Men's Health
Food Network Kitchen Classes
Duck Fat-Roasted Potatoes by Paul Berglund | Simple potatoes become a luxurious side when they’re roasted in duck fat till golden and pillowy soft. With silky ribbons of caramelized shallots, sweet cloves of roasted garlic, meaty oil-cured olives, and thyme, this dish will fill your kitchen with intoxicating aromas.
a bowl filled with potatoes and raisins on top of a wooden table
Food Network Kitchen Classes
Duck Fat-Roasted Potatoes by Paul Berglund | Simple potatoes become a luxurious side when they’re roasted in duck fat till golden and pillowy soft. With silky ribbons of caramelized shallots, sweet cloves of roasted garlic, meaty oil-cured olives, and thyme, this dish will fill your kitchen with intoxicating aromas.
a white bowl filled with food on top of a table next to a silver fork
Vegetarian Christmas Recipes
Butternut Squash Puree
Vegetarian Christmas
Savory Breakfast
Food Network Kitchen Classes
Butternut Squash Purée with Currants & Almonds by Paul Berglund | Simple squash is the star of this dish, but Chef Berglund’s mix-ins make it really special. Almonds, pumpkin seeds, and wine-soaked currants add texture, while caramelized onions, garlic, and a hint of balsamic round out the flavor. This is a great side for any roasted or grilled meat!
a black plate topped with meat and vegetables
Garlicky Cabbage
Ginger Cabbage
Bean Sauce
Fresh Eats
Black Bean Sauce
Dried Shrimp
Food Network Kitchen Classes
Black Bean-Glazed Salmon with Ginger Cabbage by Vivian Howard | Salmon glazed with savory fermented black bean sauce is one of Chef Howard’s beloved standbys. It pairs well with gingery, garlicky cabbage, caramelized to perfection and punctuated by toasted dried shrimp that add an umami funk.
two pieces of chicken sitting on top of a white plate
Best Chicken Dishes
Chicken With Lemon
Spatchcock Chicken
Easy One Pot Meals
Lemon Butter
Fries In The Oven
Budget Friendly Recipes
Food Network Kitchen Classes
Spatchcock Chicken with Lemon Butter by Michael Ruhlman | Spatchcocking a chicken (removing its backbone) enables you to flatten it out, which cuts down on roasting time and results in juicy, evenly cooked meat. To amp up the flavor, Michael Ruhlman bastes this chicken several times with a delicious lemon-rosemary butter. (Note: Clean your oven before cooking to reduce smoke from rendering chicken fat.)
a white plate topped with rice and shrimp next to green onions, lime wedges and scallions
Thai Food Recipes
Vietnamese Cuisine
Indulgent Food
Weekend Meals
Asian Inspired Recipes
Man Food
Healthy Chef
Food Network Kitchen Classes
Pad Thai (Phat Thai) with Prawns by Andy Ricker | Chef Ricker's version of this Thai classic is faithful to its street-food roots: authentic ingredients and techniques are key to its vibrancy and flavor.
a close up of a bowl of food with broth and fish in it on a table
Sundubu Jjigae
Korean Stew
Soft Tofu Stew
Tofu Stew
Soft Tofu
Food Network Kitchen Classes
Seafood Soft Tofu Stew (Haemul Sundubu Jjigae) by Hooni Kim | This classic Korean stew is spicy, hearty, and full of oceanic flavor. Learn how to balance silky curds of soft tofu with fiery broth and earthy vegetables.
a close up of food on a plate with sauce and garnishes in it
Stew And Dumplings
Hearty Beef Stew
Winter Cooking
Restaurant Dishes
Soup Kitchen
Hungarian Recipes
Food Network Kitchen Classes
Emperor's Goulash by Wolfgang Ban | This delicious, stick-to-your-ribs beef stew, which has its roots in Central Europe, can be made ahead for easy serving. Chef Ban recommends keeping the meat and sauce separate until ready for plating.
a wooden plate topped with vegetables and rice
Braised Beets
Easy Make Ahead Appetizers
Make Ahead Appetizers
Thanksgiving Side Dishes
Food Network Kitchen Classes
Maple Syrup-Braised Beets by Paul Berglund | Earthy beets are butter-browned, braised, topped with toasted hazelnut relish, and finished with dollops of creamy ricotta. Served at room temperature, this is an easy make-ahead appetizer or side: braise the beets and prepare the relish in advance, then assemble just before serving.
two pieces of chicken on a white plate with lemons and capers
Chicken Paillard
Traditional French Recipes
Lemon Caper Sauce
Caper Sauce
Cook More
Mediterranean Chicken
Surface Area
Food Network Kitchen Classes
Chicken Paillard with Lemon-Caper Sauce by Michael Ruhlman | “Paillard” is a French technique of pounding meat flat before cooking. It works well for chicken breasts because they become tender and cook more quickly, before they get a chance to dry out. Bonus: more surface area to drench with a delicious lemon-caper sauce.