4,082 back recipes

Triple cheese poppy seed noodles toss wide egg noodles with ricotta, cottage cheese, and cheddar plus poppy seeds and pimentos. A creamy, quick pasta bake.

San Joaquin Glamour Salad stuffs a hollowed cabbage shell with ground cabbage, stewed figs, carrot, pineapple, and whipped cream dressing. A retro Central Valley showstopper from California's fig country.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

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It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it.

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

From-scratch black bean soup with cumin, six cloves of garlic, vinegar, and soy sauce built in two stages. A hearty vegan bean soup simmered until thick and deeply flavored.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Steamed spinach dressed with soy sauce, toasted sesame oil, sesame seeds, garlic, and a touch of vinegar. An authentic Korean banchan side dish (sigumchi namul) in minutes.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.