1,745 bed recipes

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

Gingered beef stir-fry with sirloin, snow peas, mushrooms, red pepper, and celery in a soy-ginger sauce. Includes both wok and microwave methods. Served over rice.

Thirty cloves of garlic, white wine, cinnamon, and cumin transform beef stew into a Greek stifado that smells like a Mediterranean kitchen. Topped with crumbled feta and crunchy walnuts for the finish.

Spicy Sichuan-style pork with peanuts, a fast wok stir-fry of cubed pork tossed in a fiery soy, rice wine, and chili sauce with toasted peanuts and dried chilies. Big heat, deep crunch, restaurant flavor at home.

Shell-on shrimp simmered in a herby Worcestershire and white wine sauce over garlicky angel hair pasta. Paprika, rosemary, and thyme infuse every strand in this soul-warming shrimp pasta dinner for four.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Texas-style beef chili with coarsely ground chuck, beer, Rotel tomatoes, and a bold nine-spice blend. No beans, all meat. Make it in the microwave or slow cooker.

In this classic French braised beek, red wine and vegetable stew is a simple and delicious dish. The flavour and texture allow you to keep it warm for your guests.

Czech cabbage soup roasts beef bones and short ribs with vegetables, then simmers with cabbage, tomatoes, sauerkraut, and lemon juice for sweet-sour Eastern European comfort. Hearty winter meal.

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.

Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

This beefy beanless chili has the makings of a champion, hitting all the right notes with a complex balance of flavors.

A meatless kidney bean chili loaded with cashews, raisins, and a splash of apple cider vinegar for tangy depth. Spiced with cumin, chili powder, and oregano for a one-pot vegetarian feast.