4,279 block recipes

Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.

Sautéed green beans and cherry tomatoes with garlic and balsamic. A quick one-pan side dish ready in 15 minutes, with seared beans and jammy blistered tomatoes.

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.

Stir fried asparagus with mushrooms in a light chicken bouillon sauce thickened with cornstarch. A quick, low-calorie vegetable side dish ready in 20 minutes with bright green, crisp-tender asparagus.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Pearl barley with mushrooms, tomatoes, and onion cooked hands-free in a rice cooker. Seasoned with Worcestershire and garlic, this dump-and-go meal is ready in 45 minutes.

Mediterranean lentil soup simmers lentils with allspice, cumin, and cinnamon, finished with a pureed raw garlic-oil emulsion and fresh lemon juice. Authentic Middle Eastern stew with deep warm spice.

Delicious Pickled Ox Tongue. A classic recipe for tender, flavorful ox tongue. Slow-cooked with aromatic vegetables, served hot or cold with your choice of delectable sauces.

Roast your lamb chops this summer with this simple recipe that uses a bit of lime juice to give it an extravagant taste!

Turkey Creole simmers cooked turkey with tomatoes, onion, celery, bell pepper, and chili powder in the slow cooker. A dump-and-go post-holiday meal served over rice for six.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.

Greek onion soup with yogurt, potato, garlic, marjoram, and bay leaves simmered in stock. A creamy, tangy vegetarian soup ready in 30 minutes that's lighter than classic French onion.