544 bag recipes

Very typical Polish winter soup that's easy to make.

Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.

Gooey baked s'mores bars made with golden sugar cookie dough, milk chocolate, and marshmallow creme layered in a pan. No campfire needed for this ooey, melty treat that kids go wild for.

Carne mechada is a Latin American shredded beef braised in red wine with garlic, onions, and bay leaves until pull-apart tender. Sauced with sauteed peppers for a rich, savory filling.

Bacon and bean soup simmers slivered bacon with kidney beans, carrots, celery and turnip in a thyme-scented beef broth. A hearty winter soup that tastes even better the next day.

A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Broiled bay scallops with butter, sherry, and golden bread crumbs. A fast, elegant single-serving dish ready in 15 minutes with just six ingredients.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Peanut butter spritz sandwich cookies with milk chocolate melted between two warm pressed cookies. Uses a cookie mix and cookie press for easy, impressive results.

Pickled pink eggs tinted with beet juice and brined in a vinegar-pickling-spice mix with garlic and bay leaf. Classic pub-snack or potluck appetizer that gets better the longer it sits. Just six ingredients.

Homemade corned beef from scratch: brisket cured 10 days in a kosher salt brine with juniper, allspice, bay, and garlic. Includes Reuben sandwich assembly.

A simple but succulent beef dish that is perfect to make after a long, hard day at work.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.