4,082 back recipes

Mexican-style spicy beef stew braises chuck cubes in a tomato, garlic, and roasted green chile sauce until fork-tender. Served with warm flour tortillas to scoop up the rich, brick-red gravy.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.

Hearty Sicilian tuna soup loaded with cannellini beans, kidney beans, zucchini, and tomatoes in a sherry-spiked broth with oregano and basil. Pantry-friendly and ready in 45 minutes.

Savoury salmon bread cases with flaked salmon in a creamy white sauce with gherkins, mayonnaise, and lemon juice, spooned into crispy buttered bread cups. A retro appetizer or light lunch.

Hearty vegan split pea and lentil soup with eggplant, zucchini, hibiscus leaves, and fresh basil, simmered until tender and pureed silky smooth. Plant-powered comfort in a bowl.

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.

Parboiled cauliflower and broccoli tossed with colorful bell peppers in a creamy tahini-lemon dressing with garlic. Served chilled with pita wedges and fresh parsley for a vibrant, Mediterranean-inspired vegetable salad.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.