544 bag recipes

Beef cubes, carrots, and tomatoes slow-cook for 12 hours with quick-cooking tapioca that thickens the broth into a rich, spoon-coating gravy.

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.

Vegetarian German potato soup with celery, onions, and mashed potatoes in vegetable broth. Creamy meatless soup finished with butter and milk.

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

Grilled meatloaf cooks a seasoned ground beef loaf in foil right on the coals, no oven required. Poke the foil to drain the grease, then top with canned tomatoes and bell peppers for a smoky backyard twist.

No-bake frozen blueberry ice cream cake with a cookies-and-cream crumb base, layered vanilla ice cream, and blueberry pie filling. A summer dessert that freezes firm in 2 hours.

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

No-bake chocolate almond pie with a crunchy chocolate-almond shell, marshmallow mousse filling, and whipped cream. Chills overnight for a silky, fudgy slice.

A New England-style Yankee pot roast braised in red wine and tomato juice with brown sugar, nutmeg, and bay leaves. No browning needed. Just set it, forget it, and come back to fork-tender beef.

Homemade lamb stock from leftover leg-of-lamb bones simmered with celery, carrot, onion, tomato, and herbs. The kitchen-fundamental that turns a roast carcass into the base for stews, soups, and sauces.

Braised red cabbage with apple, a German-style side simmered with onion, cloves, and bay, finished with sugar and vinegar for the classic sweet-sour balance. Vegan and low calorie.