167 another recipes

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Slow cooker chicken breasts with Italian dressing and onion soup mix. Just 5 ingredients, no prep beyond dumping, and the crockpot does the rest over 8 to 10 hours.

Tried this recipe last weekend for football snacks and the guys comments were: TOP SHELF, NUMBER ONE, CAN'T GET NO BETTER, MO' SHRIMP NEXT WEEK etc... Great flavors.

The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!

Filipino chicken adobo in the slow cooker with soy sauce, vinegar, garlic, and water. Five ingredients, 5 minutes of prep, and the crockpot does the rest. Serve over rice.

Three-ingredient venison medallions baked between anchovy fillets until tender and deeply savory. Olive oil, salt from the sea, and the clean flavor of wild game. Minimalist and elegant.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

This popular chocolate and hazelnut sauce or spread, almost everybody loves it, but do you know it is actually so easy to make, and the flavor is just absolutely delicious!

Garlic-studded boneless pork loin roast cooked low and slow as a master recipe. Serve one third fresh and save the rest for burritos, soups, and other meals all week.

Ricotta gives the frittata creaminess and the moist texture, spinach provides lots of nutrition and mint makes the frittata taste so refreshing. A great breakfast to let your day get started.

Whole flounder rubbed with a garlicky fresh herb and olive oil marinade, then charcoal-grilled until the skin crisps and the flesh turns flaky and smoky. Summer grilling at its finest.

Grilled pork loin on the bone, rubbed with fresh rosemary, cracked pepper, and salt, then slow-roasted over indirect coals until the crust crackles and the center stays juicy and pink.

Whole trout scored and glazed with teriyaki, lime juice, and fresh dill, then grilled over medium-hot coals until the skin crisps and the glaze lacquers. Simple, four-ingredient weeknight fish.

Baked turkey spring rolls swap the deep-fryer for phyllo dough and the oven, with ground turkey, bok choy, ginger, and scallions wrapped into crisp golden rolls. Lighter take on takeout classic.

Skin-on chicken quarters baked with artichoke hearts in a herbed sherry and tomato sauce. One pan, one hour, and the whole kitchen smells like a Mediterranean bistro. Serves 4 to 5.