2,355 bag recipes

Rustic oyster milk soup infused with bay leaf, parsley, and celery. This comforting recipe feeds 4-6 with simple ingredients and a touch of cayenne heat. Budget-friendly using canned or fresh oysters.

Traditional Texas chili with overnight-marinated chuck beef, slow-simmered in tomato purée, cumin, and bay leaf until fork-tender. No beans, just deeply flavored beef in thick chile-spiced gravy. Worth the wait.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Chorizo in a tomato wine sauce served over potatoes.

It's easy to satisfy your sweet tooth with this cake that has chunks of Snickers in every bite.

Tender venison cubes braised in red wine and beef stock with sautéed mushrooms, thyme, and bay leaf. A rich, slow-simmered wild game stew that serves nine hungry hunters.

Curried chicken and apple soup with golden sautéed onions and celery, pureed smooth with stock, then chilled and finished with cold cream for silky texture.

Try something new for dinner with this succulent beef dish that has an aroma which will make your family eager to set the table.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Don't let your kids groan about having a pot roast for dinner. Instead try this succulent dish that will be their new favorite!

Try making this hearty soup in your crockpot by following this simple recipe you will love!

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

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.

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.