672 big big recipes

Chocolate chip cookies loaded with raisins for a chewy, fruity twist on the classic. Crispy edges, soft centers, and a big-batch recipe that makes 6 dozen.

Picnic potato salad with hard-boiled eggs, dill and sweet relish, Cajun-style hot sauce, and chopped olives. A big-batch Louisiana-leaning crowd pleaser for cookouts.

Tallahassee chicken salad keeps it Southern simple: poached chicken thighs, crisp diced celery, mayonnaise, and a hit of hot pepper sauce. Three ingredients, big Florida-panhandle flavor.

Make one big batch of raisin bran muffin batter and bake fresh muffins for up to six weeks straight from the fridge. The ultimate meal prep breakfast hack.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.

Fruit and nut muffins with whole wheat flour, applesauce, raisins, dates, and walnuts. A lower-fat big-batch recipe using egg whites and skim milk for lighter baking.

Soft ginger cream cookies spiced with ginger, nutmeg, cloves, and cinnamon, sweetened with molasses, and topped with vanilla or orange frosting. This big-batch recipe makes 6 dozen.

Fudgy cocoa brownies with a hidden layer of chocolate mint patties baked right inside. Rich, minty, and makes a big batch of 36 squares from a 9x13 pan.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

Cajun-spiced baked chicken smothered in a sticky orange-honey sauce with bell peppers, celery, and a kick of hot sauce. Low-calorie, big flavor, pure Louisiana soul.

No-cook cucumber oil pickles with sliced onions in a vinegar, salad oil, celery salt, and mustard seed brine. A big-batch heritage recipe using 60 small cucumbers.

A big-batch green tomato pickle with sliced onions, vinegar, sugar, and pickling spices. Brined overnight, simmered briefly, and canned into 6 to 7 pints for the pantry.

Cheesy vegetarian tamale filling loaded with sharp cheddar, pine nuts, black olives, corn, green chilis, and plenty of garlic and cumin. Makes 7 cups for a big batch.