3,100 andre recipes

A traditional seasoning that is perfect for meats and vegetables.

Feel like you're in Alaska with this scrumptious omelet made out of eggs, salmon and sour cream.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

Slow cooker shredded beef barbecue recipe with a homemade barbecue sauce that’s sweet and tangy—perfect make-ahead beef BBQ for a summer cookout or potluck.

Open-faced crab and melted cheddar sandwiches on English muffins with tomato sauce and sliced olives. Mix, chill, broil, and serve in minutes for a retro seafood lunch or quick appetizer.

Aztec Punch is a big-batch tequila cocktail with grapefruit juice, dark tea, lemon juice, and cinnamon served over ice. Tart, warm-spiced, and built to serve 20 thirsty guests.

Flour tortillas filled with Monterey Jack cheese and a spiced tomato sauce, rolled up, smothered with more sauce and sour cream, and baked until bubbly. An authentic Mexican baked taco the whole family will love.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.

Sweet and tangy peach barbecue sauce with brown sugar, ginger, and mace for basting grilled hot dogs, pork, or chicken. This fruity twist on classic BBQ sauce comes together in 10 minutes flat.

A fragrant homemade Balti spice blend built from toasted coriander, cumin, cassia bark, fennel, black mustard seeds, cloves, and cardamom. Use it dry in curries or mix it into Balti masala paste for the real deal.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.

Kidney bean dip blended with Dr. Pepper, sharp cheddar, green chiles, and Worcestershire, then topped with crispy bacon. A wild game day dip that actually works.