821 bag recipes

Jerusalem Artichoke with Mushrooms and Thyme recipe

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

German chocolate poke cake drenched in sweetened condensed milk and butterscotch, then scattered with crushed Heath bars and whipped cream. Five ingredients. Zero restraint.

Better-than-anything cake with German chocolate base soaked in sweetened condensed milk and caramel sauce, topped with whipped topping and crushed Heath or Snickers bars. Make-ahead party cake.

Bean lovers will truly think this savory and hearty soup has a little bit of heaven in it.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

Moroccan dess b'l-besla: lentils simmered with caramelized onions, garlic, cumin and a pinch of cinnamon in a fragrant North African spice paste. Vegetarian, deeply spiced and ready in just over an hour.

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

Neil Perry's Rockpool Coffin Bay scallops with braised capsicum and tomatoes: pan-seared scallops on a blanched pepper-tomato base, crisped herbs, and lemon-olive oil pan dressing.

Easy chocolate almond pie with melted milk chocolate almond bars, marshmallows, and whipped cream in a pie shell. A no-bake silky filling that sets overnight for a rich, mousse-like dessert.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Canned white beans with ham knuckle, fresh herbs, lemon zest, and maple syrup bake into a shortcut version of classic baked beans. Ready in half the time with layers of flavor from thyme, rosemary, and Dijon mustard.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

This recipe is certain to satisfy your sweet tooth.