Edited by Gail Bellamy

Meaty menu items have a broad range of appeal: Comfort food, small tastes of luxury and robust bar fare keep customers coming back for more. Rich, meaty flavors extend across the menu these days. Check out the recipe for Foie Gras Doughnuts from Chef Michael LaScola of American Seasons in Nantucket, MA. You’ll also find classics, such as Filet Mignon with Garlic Herb Butter from Bisto 101, a 55-seat restaurant celebrating its fifth anniversary in Mt. Horeb, WI. The restaurant offers a blend of ingredients, flavors and techniques from the Midwest and the Mediterranean.

Speaking of Mediterranean influences, lamb-lovers will appreciate the flavors of Roast Leg of Lamb, a recipe from Lola in Seattle. It’s seasoned with Greek oregano, rosemary, pepper, olive oil and lemon.

Last year, nearly 8 billion pounds of beef were sold in foodservice, according to The Beef Checkoff. Beef recipes herein include Grilled Steak and Pear Salad from BridgePort Brewpub, Beef Stroganoff Crepes from Marina Kitchen and Grilled Skirt Steak with Smoked Pistachio Chipotle Salsa from Red Drum Restaurant. With pork being the most-consumed meat in the world, it’s no surprise that globally influenced pork ideas appear on so many menus. See the Porchetta and Pretzel Bread Panino from Jasper’s in Kansas City and the Pork Tenderloin from Amelie Wine Bar, NYC.

Recipes:

• Porchetta and Pretzel Bread Panino

• Lola's Leg of Lamb

• Grilled Skirt Steak with Smoked Pistachio Chipotle Salsa

• Foie Gras Doughnuts

• Grilled Steak and Pear Salad

• Beef Stroganoff Crepes

• Pork Tenderloin with Caramelized Onions, Grapes and Old-Fashioned Mustard

• Filet Mignon with Garlic Herb Butter