489 bag recipes

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Slow cooker chocolate fondue made with almond chocolate bars, marshmallows, and whipping cream. Set it, stir occasionally, and keep it warm for hours of dipping fruit and cake.

A stovetop Christmas scent simmer pot with cinnamon sticks, whole cloves, bay leaves, lemon, and orange slices. Fill your home with warm holiday fragrance all day long. Reusable for days.

Frozen mocha toffee dessert with coffee-spiked vanilla ice cream and crushed toffee bars in a ladyfinger-lined springform pan, topped with Kahlua whipped cream. No-bake and make-ahead.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Sliced beet salad marinated with grapefruit, bay leaf, cloves, and allspice for a tangy, warmly spiced side dish. Diabetic-friendly and vegetarian.

Another succulent corned beef dish that will have you hooked just by making it! Tastes wonderful over rice.

A tasty dish made of cooked red cabbage and apples. Can be used as an appetizer or a main dish.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.