409 bag recipes

A useful dry rub to add flavor to all kinds of poultry.

No-bake Twinkie cake layered with chocolate pudding, crushed Heath bars, and whipped topping. Four ingredients, zero oven time, and pure nostalgic fun.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Traditional Ukrainian fish in aspic (studynyna rybiacha): whole fish poached in aromatic stock, layered with carrot rounds, and set in shimmering gelatin. A stunning cold appetizer for holidays.

Old-fashioned navy bean soup simmered low and slow with a meaty ham bone, onions, and bay leaf. Just 7 ingredients, feeds a crowd of 15, and freezes like a dream.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Meatless red beans and rice simmers dry red beans with onion, garlic, and a clever pinch of fennel seed that echoes sausage, cooked down to a thick, creamy gravy and spooned over rice. Vegan comfort, no meat needed.

Pickled fish poaches mild white fillets, then bathes them overnight in a citrus-bright marinade of vinegar, orange juice, green chiles, bay leaf, and garlic. A make-ahead Mexican escabeche-style dish served cold.

Ham bone and bean soup made from leftover holiday ham scraps simmered with beans, onion, garlic, and a homemade aromatic stock. A thrifty, waste-nothing soup that turns a spent ham bone into dinner.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

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

Brine for roasted chicken steeps a whole bird overnight in salt, brown sugar, lemon, garlic, bay, peppercorns, jalapeno, and Mediterranean herbs. The result: juicier, deeper-seasoned roast chicken from skin to bone.

Fruit salad with mandarin oranges, pineapple, blueberries, and seedless grapes folded into a whipped cream and sour cream base with grated chocolate candy bars.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.