1,948 back recipes

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.

Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.

Orzo and pine nuts tossed in extra-virgin olive oil with toasted pignoli and dried basil. A four-ingredient Italian side dish ready in 20 minutes that pairs with anything.

Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.

Golden-fried baby potatoes simmered in a tangy tamarind sauce with cardamom, fennel, turmeric, and cinnamon. This vegetarian dum aloo is Indian comfort food at its finest.

Hungarian baked chicken with paprika-browned breasts layered over cabbage, sliced apples, and onions, finished with melted Swiss cheese. Sweet, savory, and hearty.

Fakes xithati is the traditional Greek sour lentil soup, slow-simmered with garlic, olive oil, and coriander, then finished with a splash of vinegar for a tangy, soulful Mediterranean bowl.

Uruguayan rice and ground beef one-pot stew with carrots, potatoes, onion, and garlic. A South American comfort dish that simmers slowly into a hearty, weeknight-friendly meal.

Pan-sauteed chicken breast with a lemon-caper sauce and fanned avocado slices. A light, Mediterranean-style chicken dish with bright, tangy flavors and no heavy cream.

Roast Leg of Lamb with Rhubarb Mint Chutney recipe

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Arugula and red onion salad tosses peppery greens with thin red onion in a sharp red wine vinegar and olive oil dressing. A 5-minute Italian side that pairs with grilled meats or pasta.

Grilled lemon garlic chicken breasts glazed with orange marmalade for a sweet-tart, golden finish. Uses a butter, lemon juice, and garlic marinade with an oven-bake option.

Grandma's chicken noodle soup with bone-in thighs, turnips, carrots, celery, and egg noodles. Simmered from scratch in water with thyme and poultry seasoning. Honest, old-fashioned comfort.