7,619 bed recipes

Pepperoni cheddar pasta salad tosses tricolor pasta with sliced pepperoni, sharp cheddar, fresh peppers, tomatoes, and olives in Italian dressing. Potluck favorite that travels well.

Jenny's Chili is a simple ground beef and kidney bean chili with brown sugar and chili powder, simmered low and slow. A seven-ingredient, no-fuss chili that gets better the longer it cooks.

A delicious macaroni casserole that's always fun to make and will always satisfy your family's appetite.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Green and red tomato salad with cubed unripe and ripe tomatoes, red onion rings, fresh basil, and a cumin-laced lemon-and-olive-oil dressing. The summer side that pairs perfectly with grilled meats. Vegan, gluten-free, ready in 15 minutes.

Hot artichoke seafood salad bakes lump crab, chopped artichoke hearts, Parmigiano-Reggiano, and a hit of hot sauce into a bubbly, golden party dip topped with toasted almonds. Serve hot with crackers.

Authentic Jamaican rice and peas made with fresh coconut milk from scratch. Red beans simmer in homemade coconut milk with thyme, allspice, and scallions for traditional island flavor.

Broiled swordfish steaks topped with a lemon, oregano, and sweet red pepper sauce. Cooked over white wine for a bright, Mediterranean-style seafood dinner.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Lucknawi dal simmers pink lentils with turmeric and tamarind, then finishes with a sizzling tadka of cumin seeds, fried onion, garlic, ginger, and dried red chili. Sour, smoky, and brothy in the best Awadhi tradition.

Warm potato salad with a garlic-parsley vinaigrette, nutmeg, and a dash of hot sauce. No mayo, served hot or at room temperature as a versatile side dish.

Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.