409 bag recipes

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

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Homemade hummus from dried chickpeas with tomato puree, garlic, lemon, cumin, and paprika. A tahini-free, tomato-tinged version with deeper bean-forward flavor.

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.

Swedish pickled herring with a sweet-sour vinegar brine layered with red onion, carrots, ginger, and horseradish. A classic Scandinavian smorgasbord appetizer that only gets better after 2-3 days in the jar.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.

Authentic tandoori marinade with drained yogurt, fresh ginger, garlic, cumin, coriander, turmeric, cardamom, and hot chilies. Draining the yogurt first is the step most recipes skip.

Slow cooker rosemary chicken with tomatoes, mushrooms, and garlic served over pasta. A set-it-and-forget-it Italian-inspired weeknight dinner.