1,882 back recipes

Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.

Cajun skillet beans with black-eyed peas, the holy trinity of onion, celery, and bell pepper, plus tomatoes, thyme, and a pinch of cayenne. A quick, hearty vegetarian Cajun side.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Portuguese salt cod (bacalhau) casserole layered with sliced potatoes and golden onions, topped with breadcrumbs, olives, and hard-boiled eggs. Served with vinegar, olive oil, and pepper.

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.

Howtowdie: traditional Scottish roast chicken stuffed with toasted oats, onion, coriander, and nutmeg, surrounded by whole roasted onions for a rustic Highland Sunday dinner.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.

Southwestern black-eyed peas simmered with diced carrots, onion, bell pepper, celery, garlic, and hot sauce. A simple, flavorful side dish ready in 30 minutes.

Good way to cook steak with BBQ beans, tastes really very great.

Indian-style fried green beans with coconut, black mustard seeds, fresh ginger, coriander, and a squeeze of lemon. A flavorful vegetarian side dish ready in 35 minutes.

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

Corned beef braised with dark beer, sweet onions, potatoes, and mustard or collard greens. A bolder, more Southern twist on the classic St. Patrick's Day plate.

Crown roast of lamb rubbed with garlic, rosemary, and olive oil, roasted alongside new potatoes. A stunning centerpiece for holiday dinners and special occasions.

Dublin coddle is Ireland's beloved one-pot supper of sausages, bacon, potatoes, and onions simmered low and slow until everything melts together. Serve with soda bread and a bottle of stout for the full Dublin experience.