3,422 back recipes

Chinese fried dumplings stuffed with pork, shrimp, water chestnuts, and ginger, served with a hot chili dipping sauce. Crispy, golden, and deeply savory.

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

Turkey meatloaf loaded with spinach, carrots, and horseradish, bound with herb stuffing and egg whites. A leaner, veggie-packed twist on classic meatloaf.

Traditional Swedish koettbullar made with a three-meat blend of beef, veal, and pork with cream-soaked breadcrumbs and freshly grated nutmeg. Authentic Scandinavian meatballs.

Grilled lamb rib chops served with homemade red pepper pesto made from charred bell peppers, fresh basil, Parmesan, and garlic. A smoky, herbaceous summer grill recipe.

Lightened green bean casserole with low-fat cream of mushroom soup, nonfat sour cream, and a Parmesan-breadcrumb topping instead of fried onions. Six-ingredient holiday side.

Homemade instant soup mix with powdered milk, chicken bouillon, dried vegetables, and savory. Just add boiling water and instant rice for a creamy mug of soup in 5 minutes.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Egg drop and noodle soup with Parmesan cheese, spinach, and egg noodles in chicken broth. An Italian-inspired twist on classic egg drop soup ready in 30 minutes.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

One-skillet fish fillets with sauteed mushrooms, soy sauce, and dry sherry. A light, diabetic-friendly dinner that cooks gently in about 30 minutes with clean Asian-inspired flavors.

Savory crustless eggplant quiche loaded with tomatoes, mushrooms, Italian herbs, and two cheeses. A hearty vegetarian main dish that's lighter than it looks.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Rolled chicken breasts stuffed with crab meat and herb stuffing, baked golden and drizzled with a Swiss cheese hollandaise wine sauce. A showpiece dinner that's worth every minute.