2,296 back recipes

Warm rice and barley salad with shrimp, butter-toasted almonds, raisins, and a Dijon vinaigrette. A hearty grain salad cooked entirely in the microwave and served on lettuce.

Indian lamb saag with fresh spinach, yogurt, whole spices, and garam masala. Lamb cubes braised in a thick green spinach sauce with cardamom and cloves.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

Picadillo ground beef simmered with olives, capers, raisins, tomatoes, cumin, and allspice over rice. A classic Latin American comfort dish with sweet-savory depth.

Double corn pancakes blend buttermilk-soaked cornmeal with whole corn kernels, red bell pepper, and scallions, with whipped egg whites folded in for lift. Savory breakfast.

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

Tender beef cubes braised in a from-scratch garlic tomato sauce with red wine, then spooned over spaghetti. Slow-cooked in a Dutch oven for 3 hours of deep, saucy flavor.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.

Low-fat cabbage soup with browned turkey sausage, orzo pasta, plum tomatoes, and Italian herbs. A filling one-pot meal in just 35 minutes.

Learn how to make Meatloaf at its best, roasted and surrounded by potatoes, carrots, and sweet potatoes for an all-in-one main dish that embodies the spirit of home cooking.

Rotini tossed with broccoli, zucchini, crab, and Parmesan in garlic-olive oil. Light 30-minute pasta dinner.

Italian sausages and chicken braised in red wine and crushed tomatoes with peppers, garlic, and fresh herbs. A big-batch one-pot dinner built for feeding a crowd or stocking the freezer.

Tender flank steak slow-cooked with chili spices, fresh vegetables, and red wine in this Mexican-inspired crockpot casserole that fills your kitchen with smoky, savory aromas.

Hearty vegetarian stew with kidney beans, brown rice, and cabbage simmered with Southwest spices. Stovetop or slow cooker meal ready for Tex-Mex toppings.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Incredibly delicious! This is my signature dish when I have company to come over, and it wows the crowd every singe time.