3,420 back recipes

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Greek-style burger sauce with yogurt, cucumber, mint, oregano, cumin, and a splash of red wine. A homemade tzatziki-inspired topping for grilled burgers.

Thick and hearty, great with a grilled cheese sandwich or on its own.

Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.

Crunchy broccoli slaw with grated apple, pine nuts, and a tangy buttermilk Dijon dressing. No cooking required. A fresh, low-calorie side in 20 minutes.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

Melton Mowbray-style pork pie with cubed pork, veal, and ham, hard-boiled eggs running through the center, and savory aspic poured in after baking. A classic British raised pie.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

Cajun dry-rub pork ribs: paprika, three peppers (white, black, red flake), garlic, onion, thyme, and oregano pressed into pork ribs and grilled low and slow over indirect heat. Bayou-style barbecue without sauce.

Turkey and broccoli baked in a creamy Swiss cheese sauce with mushrooms, topped with golden buttermilk biscuits. A cozy one-dish casserole that turns leftover turkey into a 30-minute dinner.

Dutch spiced chicken soup (Hollandse Kippesoep) slow-simmered with mace, cloves, rosemary, and thyme. Rich bone broth with vermicelli and tender pulled chicken.

Chili brunch egg bake mixes a dozen eggs with cheddar, cottage cheese, diced green chiles, and melted butter. Assemble the night before and bake in the morning. Serve with salsa and sour cream.

A simplified cheesy zucchini quiche with an easy crescent roll crust and layers of flavor. Turns out more like a pie than a traditional quiche.

Open-faced Santa Fe chicken avocado melt with cilantro-lime mayo, sliced chicken, ripe avocado, and Lorraine cheese broiled on toasted sourdough. A 15-minute lunch built for leftover roast chicken.

Hawaiian jerky marinated in pineapple juice, soy sauce, ginger, and brown sugar, then dehydrated low and slow. Sweet-savory tropical twist on classic homemade beef jerky.