1,882 back recipes

Hearty Brazilian black bean and beef casserole simmered with stewed tomatoes, garlic, and a hint of orange zest. A one-pot comfort meal that feeds a crowd and thickens into rich, spoonable goodness.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Salmon fillets baked in foil between layers of shredded potato, then broiled until the potato crust turns golden. Served with a white wine and shallot butter sauce for an elegant, French-inspired dinner.

A very nutritious salad and tastes refreshingly delicious.

Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.

Gone All Day Stew with beef, potatoes, carrots, mushrooms, and onions baked low and slow in a tomato soup gravy. No browning, no watching, just oven time.

Classic stuffed cabbage rolls filled with seasoned ground beef, spinach, Parmesan cheese, and eggs. Baked until the leaves are tender and the savory filling is bubbling with flavor.

Five-spice broiled chicken breasts with a warm Mediterranean-style potato and green bean salad. A 30-minute weeknight dinner that crosses Chinese pantry with Italian sides.

A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.

Meatloaf for 120: a scaled-up classic ground beef, oats, and tomato juice meatloaf with tangy ketchup-mustard glaze. 16 loaves for church suppers, reunions, and crowd feeding.

Three-bean salad with steamed French beans, kidney beans, and chickpeas in a tangy yogurt-mustard dressing. Add tuna or grilled bacon for a heartier meal.

Try something new in the kitchen with this succulent dish that will have everyone asking for a second helping.

Cod fillets baked over a savory bread stuffing seasoned with mustard, poultry seasoning, and onion. Topped with bacon for a one-pan New England fish and stuffing supper.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

An Italian-leaning skillet cornbread loaded with mozzarella, sun-dried tomatoes, fresh basil, garlic, and creamed corn. Heartier than classic Southern cornbread, almost a meal on its own.