3,420 back recipes

Crispy golden calzones stuffed with wilted spinach, roasted red peppers, oil-cured olives, and gooey smoked mozzarella. Vegetarian, uses store-bought dough, and bakes in just 15 minutes.

Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that's on the table in 30 minutes.

Venison meatloaf cuts ground deer with pork sausage for fat and flavor, then bastes with onion soup broth every ten minutes for a tender, savory game-meat loaf that doesn't dry out.

Hearty crustless quiche with hash brown potatoes, cheddar, cottage cheese, and crispy turkey bacon. Ten minutes to prep and it feeds six hungry people.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.

Chicken thighs poached with cumin and oregano, rubbed with spice paste, then pan-fried until crisp. Served in a tangy onion broth with banana peppers and apple cider vinegar.

Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Crustless microwave quiche Lorraine loaded with three cheeses, crispy bacon, and heavy cream. Rich, custardy, and on the table in 35 minutes.

Veal cutlets pan-fried with capers and deglazed with white wine and bay leaf, finished with a creamy evaporated milk sauce. A quick German-style schnitzel variation ready in 20 minutes.

Mission-style chicken breasts smothered in a smoky chipotle sour cream sauce with melted cheese. Made with a from-scratch chipotle paste using dried chiles, garlic, and slow-fried aromatics.

Wild mushroom pizza with black olives, sun-dried tomatoes, roasted red peppers, provolone, and mozzarella. Loaded with savory Mediterranean toppings on a crispy, high-heat baked shell.

Impossible tuna pie with bright lemon, garlic, and celery. Bisquick batter magically forms its own crust while baking for an easy one-bowl dinner.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.