3,420 back recipes

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.

Loaded baked potato topping with diced chicken, green chilies, corn, and a cumin-lime mayo dressing. A no-cook Tex-Mex dinner ready in 15 minutes using leftover chicken.

Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.

Irish vegetables simmered in white wine vinegar with bay leaf, broccoli, cauliflower, carrots, and corn. A bright, diabetic-friendly side dish ready in 30 minutes.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Crispy Filipino lumpia Shanghai filled with seasoned pork and shrimp, water chestnuts, and green onions, wrapped in thin lumpia wrappers and deep fried golden.

Pot roast in savory cheese sauce made with beef chuck braised in cream of cheddar soup, tomato sauce, mushrooms, and Italian herbs. Fork-tender and rich with cheesy gravy.

Beer-marinated shrimp with garlic, chives, and parsley, soaked overnight then broiled in minutes. Served on shredded lettuce with green onions for a light, flavorful appetizer.

Fragrant stir-fried chicken with bruised lemongrass, red chilies, scallions, and roasted peanuts. A quick Vietnamese weeknight dinner ready in under an hour.

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.

Pasta with asparagus, an aglio e olio-style dish with five cloves of garlic, red pepper flakes, hot sauce, fresh asparagus, and Parmesan over mostaccioli. Light, garlicky, ready in 40 minutes.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Spinach spaghetti with flounder, fresh tomatoes, garlic, basil, and white wine in a light olive oil sauce. An elegant Italian-style fish pasta ready in 30 minutes.

Szechuan beef stew braises chunky beef chuck for two hours in a spiced soy sauce broth with red pepper flakes, fennel, cloves, and ginger until fork-tender. A warming, deeply savory one-pot dinner for six.