1,906 about recipes

Creamy arborio risotto with asparagus, peas, leeks, and fennel finished with mascarpone, Parmesan, lemon zest, and fresh chives. A showstopping spring main that feeds a crowd and tastes like the season on a plate.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Fiesta bread is a savory oat and yogurt quick bread with scallions, jalapeño, cumin, and chili powder, baked golden in a skillet. Served warm with a cream cheese and salsa spread.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Rumaki, the retro bacon-wrapped appetizer, done three ways with shrimp, sea scallops, and sweet dates. Marinated in a garlic-ginger brown sauce, then grilled until the bacon crisps. A party platter in every bite.

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!

Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.

Spiced sirloin steak with roasted pepper couscous rubs sirloin with cumin, coriander, cinnamon, and turmeric, then serves it sliced over lemony couscous studded with charred red peppers and green olives. A North African weeknight dinner.

Italian pasta with winter squash and potatoes cooked together in one pot, finished in a garlic and chile skillet with starchy pasta water for a creamy sauce.

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.

Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.

Thick and hearty, great with a grilled cheese sandwich or on its own.

Japanese shabu shabu hot pot dinner with paper-thin rib eye, scallops, shrimp, tofu, and fresh vegetables cooked tableside in kombu broth. An interactive meal that turns dinner into an event.

LONGHORN CHILI WITH ANCHO, MOLE AND CUMIN... and Bacon!!!!

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.