7,180 ande recipes

Onion and prosciutto tart on puff pastry with thyme, rosemary, and black olives. A savory French-style tart with slow-cooked onions and salty cured ham on a flaky, golden crust.

Overnight macaroni and chicken casserole with cream cheese, condensed soup, and crispy onion rings on top. A make-ahead, no-boil pasta bake that assembles in 10 minutes.

Cheese and tomato pizza layered with fresh basil, mozzarella, fontina, smoked gouda, and romano on a homemade crust. A four-cheese weeknight classic ready in 30 minutes.

Sweet-and-sour sauce made with ginger marmalade, orange marmalade, fresh ginger, and Chinese rice vinegar. A no-cook dipping sauce ready in 10 minutes for wontons and fried appetizers.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Feta and ricotta cheese fondue melted with butter and lemon juice. A creamy, tangy Greek-inspired dip ready in 10 minutes. Serve immediately for best flavor.

This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Italian tomato pasta salad with elbow macaroni, canned tomatoes, white wine vinegar, herbs, and parmesan. A no-mayo, oil-free cold pasta salad that chills for hours to blend flavors.

Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.

Bread machine beer bread studded with broken pretzel sticks for a salty crunch in every slice. Made with light beer, bread flour, and a touch of ginger for a pub-inspired loaf.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Bacon and onion muffins fold crispy bacon and bacon-fat sautéed onions into a tender sour cream batter, topped with toasted sesame seeds. Savory breakfast muffin that pairs with eggs or doubles as a brunch bread basket star.

Sausage, herb, and onion bread for the bread machine with Italian sausage, rosemary, thyme, basil, oregano, Parmesan, and bran. A savory, herbed loaf with bits of sausage baked right in.