2,355 bag recipes

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.

Authentic South Texas skirt steak fajitas marinated in beer, lime juice, chili powder, cumin, and jalapenos for 6 to 8 hours. Grilled over mesquite for real Tex-Mex flavor.

Creamed tuna and peas over toasted English muffins: a milk-and-sherry white sauce binds flaked tuna and bright green peas. Old-fashioned 1950s comfort food in 30 minutes.

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.

Red snapper Veracruz-style, baked whole in a chunky tomato sauce with green olives, capers, jalapenos, and lime. A classic coastal Mexican fish dish from Veracruz.

Black beans and brown rice with smoky ham hock, oregano, and a splash of vinegar. Diabetic-friendly, high-fibre side served over nutty whole-grain rice. Cuban comfort with a healthier swap.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Pork medallions seared and finished with a red wine pan sauce built on shallots, ginger, balsamic, honey, and butter. Bistro-style technique that turns boneless pork loin into a 35-minute dinner.

Mexican-style meatloaf stuffed with roasted poblano peppers, hard-boiled eggs, and nuts. A layered ground beef loaf with milk-soaked bread and warm spices.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Baked lentil casserole with sliced kielbasa, thyme, and a ketchup-lentil broth sauce. A hearty, high-protein one-dish dinner that turns humble lentils and Polish sausage into a warm, satisfying comfort meal.

New Jersey clam chowder: a Jersey shore split between cream and tomato, with bacon, chowder clams, Old Bay, and an unusual cream of asparagus base. Garnished with asparagus spears.

Mom's chili with ground beef, kidney beans, tomato paste, and a touch of ketchup simmered low and slow. A no-frills homestyle chili that gets better the longer it cooks.

Irish beef stew braised with Guinness stout, potatoes, carrots, rosemary, and thyme in a low oven for two hours. A rich, dark, deeply savory pub-style stew with fork-tender beef.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.