3,557 black recipes

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Cherry tomatoes, basil, fresh mozzarella are always a delicious combination, here by spinning out the juice from cherry tomatoes to make the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.

Broiled salmon fillets crusted with a tangy mix of sour cream, stone ground mustard, and fresh lemon juice. A 15-minute weeknight dinner where the broiler does all the work.

Howard Karten's salsa is a Mediterranean-leaning chunky tomato dip: peeled tomatoes, red onion, black olives, cumin, garlic, oregano, and red wine vinegar. No chiles, no cilantro, all flavor.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Walnut-sized venison meatballs browned and simmered, then smothered in a sour cream and dill sauce with a dusting of paprika. Serve over egg noodles or rice for a 30-minute dinner.

Refined Verona-style antipasto with paper-thin prosciutto, crunchy celery root matchsticks, and Parmesan wedges on bitter radicchio for an elegant Italian starter.

Indian-style pasta salad with curried pork, julienned cucumber, and elbow macaroni in a vinaigrette-mayo dressing. Marinated shredded pork and salted cucumber give this cold salad serious depth.

Baked beef and sour cream casserole layered with apple-and-herb stuffing. Browned ground beef bound with sour cream, sandwiched around stuffing for a hearty, retro-feeling main.

Grilled lamb shoulder chops marinated in fresh lemon juice, lemon zest, rosemary, garlic, and olive oil. Simple Mediterranean flavors, just 10 minutes on the grill.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.