2,393 added recipes

Finnish summer vegetable soup with fresh garden vegetables, shrimp, and a silky cream-enriched broth. Keskeitto celebrates peak-season produce in a light, delicate one-pot soup.

Jamaican jerk sauce blended from allspice, scotch bonnet pepper, thyme, scallions, citrus juice, and soy sauce. A fiery Caribbean marinade with warm spice and serious heat.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Orange poppyseed muffins made tender with sour cream and packed with double orange flavor from juice and extract. A simple stir-together batter with no mixer needed.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Roasted prawns with spinach mashed potatoes and roasted red pepper cream: Emeril-style plated dinner with seared shrimp, emerald green mash, and a silky pepper sauce pool.

Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

Lemon-ginger marmalade uses whole lemons soaked overnight, simmered with fresh ginger juice and sugar until set. Just four ingredients, water-bath canned, and shelf-stable for up to a year.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

French fried sweet potatoes coated in crushed corn flakes for an extra-crispy crunch. Parboiled, double-dredged, and deep fried until golden. Serve with salt or cinnamon sugar.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

If each drop of the super-sauce equaled one jalapeno, you would get a greater depth of flavor from including five jalapenos in your dish than from five drops of the sauce.