3,422 back recipes

Indiana farm sausage is a homemade country breakfast sausage seasoned with sage, marjoram, thyme, and a kick of chili. Shape into logs or marble-sized balls for easy freezing.

Scrambled Eggs Benedict made entirely in the microwave with Canadian bacon, hollandaise, and English muffins. A 15-minute shortcut to brunch that skips the poaching stress.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Pork tenderloin medallions pounded thin, seared golden, and finished in a bright pan sauce of shallots, black pepper, white wine, and fresh orange juice. A 40 minute bistro-style dinner.

Barbecue deviled eggs with chopped smoked pulled pork, Dijon, and hot sauce. A Southern twist on the classic picnic appetizer that turns leftover barbecue into a creamy, smoky party bite.

Mexican-style broiled flank steak marinated overnight in lime juice, garlic, and oregano. Slice thin against the grain and serve with tortillas and guacamole.

One-pot Mediterranean pork with new potatoes, green beans, oregano, and a bright lemon finish topped with crumbled feta cheese. A hearty weeknight dinner in about an hour.

Baked catfish fillets coated in Parmesan cheese and flour, topped with sliced almonds and melted butter. A crispy, golden fish dinner ready in 45 minutes.

Spinach spaghetti with flounder, fresh tomatoes, garlic, basil, and white wine in a light olive oil sauce. An elegant Italian-style fish pasta ready in 30 minutes.

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

This is THE best turkey burger I've ever tasted...and quite possibly the best BURGER I've ever tasted. SERIOUSLY...try this.

Good recipe. Be sure to cook for the 8 hours. I cooked 5.5 hours and the vegetables were not quite done.

young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula.

This is a traditional recipes that is rarely encountered today.

This simple dish has such a compelling taste, you'll never have leftovers.