2,332 block recipes

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.

Crispy phyllo strudel stuffed with seasoned ground beef, mushrooms, carrots, celery, and Parmesan cheese. Makes two golden rolls that slice into eight hearty servings.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Chicken, broccoli rabe, and feta piled over garlic-rubbed toast. A bright, high-protein skillet where bitter rapini, briny feta, and juicy cherry tomatoes balance on crisp whole wheat bread.

Chicken broccoli salad with bulgur wheat, lime juice and ginger. Light Asian-inspired protein salad chilled 2-3 hours before serving.

Fettuccine with prosciutto, peas, carrots, and fresh tomato tossed in a light chicken broth sauce with Parmesan. A quick, lighter pasta dinner ready in 15 minutes.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner coffee.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

Sooz's chili simmers ground beef with stewed tomatoes, mild green chilies, kidney beans, and chili powder for a crowd-sized, family-friendly bowl. A milder pot meant for bigger groups.

This soup is a complete meal when served with a green salad and French bread.

Glazed honey spice cookies with cinnamon, cloves, mace, and allspice, finished with a thin vanilla sugar glaze. Old-world cookies that bake up firm, keep beautifully, and taste better the day after baking.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.