1,848 ande recipes

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Blackened chicken sliced over creamy linguine with a buttery cayenne sauce, fresh tomato, and green onion. A Cajun-style pasta plate with serious smoke and spice.

Instead of using the barbecue, fire up your crockpot for this scrumptious steak dish that's tasty down to the last bite!

Mango and prosciutto bites: salty Italian cured ham wrapped around sweet ripe mango chunks, served with lime wedges. Three-ingredient party appetizer.

Classic sausage cheese balls: raw breakfast sausage, sharp cheddar, and Bisquick mixed and baked until browned. The church-cookbook party snack that vanishes off every Christmas platter.

Crisp raw cauliflower florets and fresh spinach ribbons tossed in a garlicky white wine vinaigrette with dry mustard and basil, finished with crunchy slivered almonds. A light, no-cook side salad ready in 20 minutes.

Orange up your burritos with this easy and delicious recipe that is tasty down to the last bite.

Horn and Hardart's classic baked macaroni and cheese with a from-scratch cheddar bechamel, a touch of tomato, and a hint of cayenne. The iconic automat recipe recreated at home.

Traditional Newfoundland fish and brewis with salt cod, hardtack bread, and fried salt pork scrunchions. A three-ingredient Maritime classic soaked overnight.

A favorite among kids and kids at heart is the Colonel’s Mac aroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven, like it originally as when it was made fresh.

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Ground beef and tater tot casserole with creamy chicken soup and melted cheddar on top. Only 5 ingredients and a favorite with kids. Pure weeknight comfort food.

Anasazi and pinto beans with hominy and roasted green chile, a slow-simmered Southwestern bean pot built on heritage legumes and fire-roasted Anaheims. Vegan, frugal, and deeply Pueblo-rooted.

Leek and feta quiche in a crispy buttered phyllo crust with sautéed leeks, crumbled feta, cream, and eggs. A Greek-inspired twist on classic quiche with flaky, golden layers.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.