2,355 bag recipes

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

Microwave spiced red cabbage with vinegar, cloves, coriander seeds, peppercorns, and tart apple cooked tender in 20 minutes. A quick German-style braised cabbage side dish without the long stove time.

Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.

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.

Bob's easy beef stew is the one-pot weeknight classic: browned stewing beef, potatoes, carrots, onions, and bay leaves, thickened with a quick flour slurry. Hearty Sunday-supper comfort, ready in under an hour.

No-bake Butterfinger pie with cream cheese and whipped topping in a graham cracker crust. Just 4 ingredients, no oven needed. Make it ahead for the crunchiest candy bar dessert.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

Almond Roca bars layer a buttery shortbread base under melted Hershey chocolate and chopped almonds. The classic potluck cookie that mimics the famous toffee candy in cookie-bar form.

Peanut butter spritz sandwich cookies with milk chocolate melted between two warm pressed cookies. Uses a cookie mix and cookie press for easy, impressive results.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.

Frozen mocha toffee dessert with coffee-spiked vanilla ice cream and crushed toffee bars in a ladyfinger-lined springform pan, topped with Kahlua whipped cream. No-bake and make-ahead.

Hershey Bar cookie torte: tender buttermilk sugar cookies layered with milk chocolate whipped cream filling and a chocolate glaze. A retro stacked dessert that slices like a layer cake.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.