1,882 back recipes

Breadcrumb-coated ground turkey patties baked with a bubbling oregano tomato sauce and melted mozzarella on top. All the flavor of chicken Parm in burger form, and on the table in 40 minutes.

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

This easy to make enchilada casserole can easily feed your whole family without rushing, and ever body will enjoy this scrumptious dish!

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Great northern bean minestrone with carrots, zucchini, cabbage, tomatoes, and elbow macaroni in a basil-oregano broth. Hearty, thick, and full of vegetables.

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

Hearty one-pot minestrone loaded with swiss chard, spicy pepperoni, lima beans, and pasta in a savory beef broth. A filling Italian-style soup that feeds six in about 30 minutes.

Lamb vindaloo, the fiery Goan curry with vinegar-marinated lamb, toasted whole spice paste, and 14 cloves of garlic. Punchy, tangy, and intensely aromatic.

Beef barley stew baked in the oven with ground beef, tomatoes, carrots, water chestnuts, green pepper, and oregano. A hearty one-dish casserole with lean beef and pearl barley.

Thick, hearty steak chili loaded with tender cubed round steak, smoky chili powder, and cumin, simmered low and slow in a rich tomato-salsa base. A cornmeal-flour slurry gives it body that clings to every spoonful.

Spaghettini topped with breaded and fried eggplant strips, tomato sauce, and grated Parmesan. A crispy Italian-style pasta dish with salt-pressed eggplant for zero bitterness.

Creamy sweet potato polenta with smoky chipotle, fresh rosemary, honey, and corn kernels. Chilled into firm squares, reheated until warm, and served with salsa for a vegetarian side that steals the show.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Hot chile pepper twists: braided cilantro-cornmeal bread stuffed with refried beans, green chilies, olives, salsa, and Monterey Jack. A Tex-Mex stuffed loaf that pulls apart in golden ropes.