489 bag recipes

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

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.

Creamy Irish white onion soup with butter-softened onions, cloves, nutmeg, and a swirl of cream. A gentle, warming soup that's ready in 20 minutes and tastes like a cozy evening by the fire.

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.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Traditional English steak and kidney pie with flour-dredged beef and kidneys braised in gravy with mushrooms and carrots under a golden pastry crust. A proper British pub classic.

Outrageous brownies made with a box mix, Miracle Whip, chopped chocolate bars, and pecans. Fudgy, extra-rich, and topped with a melted chocolate layer.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

7-layer brownie ice cream cake with thin homemade brownie rounds stacked with vanilla ice cream and frozen in a springform pan. A make-ahead frozen dessert that slices like a dream.

Get out the crockpot for this delicious vegetable soup made with ground beef, italian zucchini squash and tomatoes.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.

No-bake Butterfinger angel food cake layers crumbled angel cake with vanilla cream and crushed Butterfinger bars. A 20-minute potluck dessert that vanishes from the pan in minutes.