6,978 ant recipes

Golden and brown on the outside, flakey and tender in the inside. Serve it with this deliciously sweet and sour sauce.

Peaches and cream omelet: a sweet breakfast omelet with cream cheese and heavy cream folded around stewed peaches. Brunch for four in 20 minutes, low-carb and rich.

Best bread and butter pickles use sliced cucumbers and onions overnight-salted, then simmered in a turmeric-yellow brown sugar brine with dry mustard. Sweet, tangy, and pantry-stable in pint jars.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Raw fennel, mushroom, and shaved Parmesan salad with a garlic-lemon vinaigrette and crushed fennel seeds. Mushrooms marinate for an hour, then get layered with paper-thin fennel and Parmigiano-Reggiano.

Buttery almond slice-and-bake cookies dipped halfway in melted chocolate and finished with sprinkles. A 5-dozen batch of elegant yet easy cookies that look bakery-bought.

A good combination, and very quick and easy to make!

A scrumptious variation of meat loaf that is made with succulent pork and savory beef.

Taco-seasoned mashed potato crust loaded with chicken, refried beans, and barbecue sauce, then baked with melted cheddar. A Tex-Mex twist on pie night!

Pasta with kielbasa and sauerkraut brings smoky Polish sausage, tangy kraut, red bell pepper, and Dijon together over ziti with a splash of white wine. A hearty Eastern European pasta dinner.

Crisp-tender julienned carrots and zucchini steamed and tossed in lemon butter with poppy seeds. A bright, low-calorie side dish that's on the table in 20 minutes flat.

Cold chicken pasta salad with sharp cheddar, pepperoni, and Belgian endive in Italian dressing. A make-ahead dish that's even better after chilling overnight.

Shrimp and wild rice with a curry-vinegar dressing and fresh green onions. A light, protein-packed warm salad or dinner with nutty wild rice and tender shrimp.

Chicken and beef burgoo, the hearty Kentucky stew that simmers two meats with corn, lima beans, potatoes, okra, and tomatoes, thickened with a bacon-drippings roux. A big-batch Southern crowd-pleaser.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Julienned carrots, Granny Smith apples, and celery braised with currants, honey, Dijon mustard, and apple cider vinegar, then glazed and finished with fresh basil. A sweet-savory fall side dish.