1,882 back recipes

Vegetarian tofu meatloaf with sauteed mushrooms, green pepper, mozzarella, and Parmesan baked under a tangy tomato paste glaze. Comfort food that'll fool the meat-eaters at the table.

A smooth, from-scratch tomato sauce simmered with garlic, green pepper, thyme, and basil, pureed silky and ladled over spaghetti. Freezes beautifully for busy weeknights ahead.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Curried orzo and chicken salad with marinated artichoke hearts, cucumber, green peas, and a tangy artichoke-mayonnaise dressing. A cold pasta salad with warm curry flavor.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Barbecued chicken burritos wrap shredded rotisserie chicken, BBQ sauce, black beans, corn, and sour cream in whole wheat tortillas. Leftover-chicken dinner in 15 minutes.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Lazy perogi casserole layers lasagna noodles with mashed potatoes, cottage cheese, cheddar, and buttery onions. All the flavor of homemade pierogies, none of the folding.

Three-bean casserole with lima, kidney, and great northern beans, baked beans, and smoked sausage in a sweet ketchup-mustard sauce. One-pan potluck classic for 12.

Mexican stuffed pasta shells filled with seasoned refried beans, cumin, and chili powder, topped with black olives and melted Monterey Jack. A vegetarian Italian-Mexican fusion ready in 40 minutes.

One-pot beef and brown rice stew baked in a Dutch oven with crushed tomatoes, allspice, chili powder, and green beans. Minimal prep, maximum warmth for cold-weather weeknights.