544 bag recipes

Bacon-wrapped rumaki with water chestnuts, pineapple, and bay scallops glazed in honey teriyaki sauce. A retro party appetizer that's crispy, sweet, and savory in one bite.

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Louisiana chicken gumbo with stewing hen, andouille sausage, oysters, and file powder built in a cast iron pot. Browned-hen fond, holy trinity, and oyster liquor give this gumbo serious depth.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Pickled shrimp boiled in crab boil spices, layered with onion and bay leaves, and marinated 24 hours in a tangy vinegar-celery seed dressing. A classic Southern cocktail appetizer.

Lemon grilled chicken with a warm bay-and-basil marinade. Bone-in quarters basted with citrus and poultry seasoning, charred over coals for juicy, herb-bright BBQ.

An oat cookie topped with chocolate with a pecan half embedded into each cookie. Looks great, tastes even better! Surprise your family with these delicious treats made with pecans and rolled oats.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

Classic Italian bollito di manzo: beef brisket slow-simmered for 3 hours with Roma tomatoes, vegetables, and aromatics. Yields fork-tender meat and a rich broth. Serves 6.

Mexican pot roast stuffed with bacon-wrapped garlic, rubbed in mustard, and braised in beer with jalapenos and cilantro. Fork-tender beef with a spicy blended sauce.