2,355 bag recipes

Browned chicken pieces simmered in a curried tomato broth, then smothered in a rich, velvety peanut butter sauce. Inspired by West African groundnut stew, this one-pot comfort meal is served over rice.

Argentine Creole stuffing with pork and veal mince, milk-soaked bread, hard-boiled eggs, olives, and mango. A South American holiday tradition for roasted poultry.

A slow-braised Swedish beef chuck roast with an unexpected twist: anchovies, whiskey, vinegar, and brown sugar build a deeply savory pan sauce. Fork-tender after 2 hours. Add cream to the pan juices for a silky gravy.

Homemade cream of mushroom soup built on a butter roux with 4 to 5 cups of fresh sliced mushrooms, celery, and onion, finished with half-and-half. No canned soup compares.

A New England-style Yankee pot roast braised in red wine and tomato juice with brown sugar, nutmeg, and bay leaves. No browning needed. Just set it, forget it, and come back to fork-tender beef.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Frozen ice cream pie with layers of Kahlua-spiked chocolate and vanilla ice cream on a chocolate cookie crust, loaded with crushed toffee bars and finished with whipped cream.

Silky chicken liver pate with brandy, mushrooms, shallots, and fresh herbs. A quick, elegant appetizer that's ready to chill in under 30 minutes.

This savory dish is perfect for a cold night and will keep you warm with every bite!

You can't go wrong with this dish that is a perfect snack once hunting season comes around!

A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.

If you want something cool for dessert, try this decadent and delicious ice cream pie that tastes amazing down to the last crumb.

Hearty chicken and leek soup with pearl barley, carrots, and celery simmered from a whole chicken. A rustic, filling bowl with chewy barley and meltingly soft leeks.

Baked red beans braised in red wine with garlic, bell pepper, tomato paste, and bay leaf. A simple, rustic bean casserole with deep, wine-rich flavor and almost no fat.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Polish hunter's stew (bigos) with sauerkraut, kielbasa, beef, bacon, mushrooms, apple, and tomatoes slow-simmered and served over dilled steamed potatoes.