489 bag recipes

Black Bean Chili with Toasted Spice Seasoning recipe

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.