3,726 beak recipes

Cincinnati-style chicken chili over spaghetti with kidney beans, onions, and cheddar. Cocoa, cinnamon, and allspice give it that signature Skyline depth.

Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.

Southwest bread Gilroy: a rustic yeasted loaf packed with black beans, corn, cilantro, Anaheim chiles, and garlic. Hearty Southwest-style artisan bread that eats like a meal.

Slow cooker Tucson-style chili with ground beef, pinto beans, green chiles, jalapeños and a splash of balsamic vinegar. Classic Southwestern crockpot chili for a crowd.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Mandarin hot and sour soup with shredded pork, tofu, wood ears, bamboo shoots, and silky egg ribbons in a tangy chili-vinegar broth. Restaurant-quality Chinese classic.

Baked rotini casserole with hot Italian sausage, chickpeas, spinach, fresh herbs, and bubbly Parmesan crust. A hearty, fiber-packed weeknight pasta bake.

A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.

Mulligatawny soup blends chickpeas, root vegetables, and coconut milk with turmeric, coriander, and fresh chili. Pureed silky-smooth and brightened with lemon at the finish.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Soy-glazed seared tuna steaks over mixed greens with caramelized onions, summer squash, and a fiery orange-curry-habanero sauce. A restaurant-worthy plate at home.

Cheese bread with hidden pockets of melted Monterey Jack, black beans, sun-dried tomatoes, green chilies, and cumin baked into round Southwestern-style loaves. Freezer-friendly, packed with smoky flavor.

Pad Thai with chicken, shrimp, rice noodles, bean sprouts, and crushed peanuts in a fish sauce and lime dressing. A classic Thai stir-fry made at home.