2,374 black recipes

Crispy-coated chestnut roast with onion, celery, garlic, and fresh parsley shaped into a golden roll. A showstopping vegetarian main for holiday dinners and Sunday roasts.

No-knead cheese casserole bread with Swiss or cheddar baked in a round dish. A buttery yeast batter bread with a golden crust and melted cheese throughout.

Pecan-crusted baked chicken breasts with cornmeal, cayenne, and paprika, finished with honey pecan butter. Crunchy, spicy, and sweet in every bite.

Dairy-free potato leek soup pureed with brown rice for natural body and silkiness. No cream, no butter. A light French-style potage with a splash of white wine vinegar to brighten every spoonful.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Cream of mushroom soup with nearly two pounds of fresh mushrooms, dry sherry, thyme, milk, and heavy cream. Rich, chunky, and homemade in 40 minutes.

Savory broiled beef burgers seasoned with Italian seasoning, cumin, and cracked pepper, served bunless on a bed of Bibb lettuce with tomato and red onion rings.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

Vegetarian vegetable cutlets with mashed potatoes, spinach, carrots, and bell peppers bound with matzo meal and egg. Pan-fried or baked into crispy patties.

Easy pot-au-feu with lean pork, leeks, carrots, and mixed vegetables simmered in beef broth with thyme and marjoram. A simplified French one-pot dinner ready in 90 minutes.

Cheesy carrot and rice casserole with shredded carrots, American cheese, eggs, milk, and a hint of nutmeg baked until set and golden. A cozy vegetarian side dish.

Chili-beer brisket braised low and slow in chili sauce and beer for 3 hours. A tender, sliceable beef brisket served with its own rich cooking liquid over wild rice almondine.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.

Tortellini with garden vegetables tosses cheese-filled pasta with sautéed carrots, zucchini, peas, and fresh tomato in olive oil with Parmesan and basil. Quick vegetarian weeknight dinner.

Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.