3,422 back recipes

A spicy honey mustard sauce for dipping homemade chicken fingers or chicken nuggets.

Lots of great flavours in these twice baked potatoes. Really enjoyed the taste of this flavour combination. The black olives and green chills added more depth, and the cream and cheese enhanced the overall texture and flavour. I might add a bit sun-dried tomatoes next time to give it a Mediterranean take-on.

Very easy and inexpensive and simple to scale the recipe up or down.

This juicy turkey is brushed with butter to give it a glistening look and a tantalizing taste.

A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.

Cabbage simply braised with shallots, lemon and cream. Easy to make and incredibly economical.

Blender hollandaise sauce made in minutes with egg yolks, hot butter, and lemon juice. Silky, rich, and practically foolproof with the hot-butter-into-blender method.

This simple recipe is easy to follow, and it turns out delicious, kale adds lots of vitamins, and the flavor is great.

Marynowane pieczarki are Polish pickled button mushrooms in a vinegar marinade with black peppercorns and bay leaves. A classic zakaski appetizer served chilled with bread, cured meats, or vodka.

Gherkins wrapped in ham with savoury cream cheese. A quick and easy made-ahead no mess hors d'oeuvre.

Low-fat vegan potato pancakes (latkes) with shredded potato, onion, and oat flour. A lighter take on the Hanukkah classic, pan-fried in a single spray of oil. Ready in 15 minutes.

Hamburgers au poivre transforms ground beef patties into bistro fare with a cracked pepper crust, cognac flambé, and red wine pan sauce. Steak au poivre on a weeknight budget.

Quick, easy and tasty, we spread it over our sandwich bread when we make sandwiches, and it never lets us disappointed.