3,489 block recipes

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Crustless individual breakfast quiches bake eggs, milk, cheese, bacon, and torn English muffins right in ramekins. A bed-and-breakfast plated brunch with no pie crust to roll.

Grilled shark steaks with a soy-orange-ketchup marinade, basted on the grill until the meat flakes. Swordfish or salmon steaks work as substitutes.

Fork-tender beef rump roast braised in red wine and sour cream with carrots and onions. A Sunday-worthy pot roast with silky homemade gravy.

These scrumptious and tasty arepas can be served as an appetizer or a main dish.

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.

Brunch burger: cast iron beef patty seasoned with house blend, stacked with bacon and a runny fried egg. Serve on English muffins, buns, or glazed donuts for the full treatment.

Shrimp BBQ marinates king shrimp in lemon, ginger, coriander, and red chile, then grills them on skewers for just a few minutes. A Pakistani-inspired appetizer or main.

Start a party with your shrimp with this delicious recipe that uses clam juice, beer and hot pepper sauce.

Persian-style lamb ragout braised in pomegranate juice with ground walnuts, turmeric, and cardamom. Tart, earthy, and deeply fragrant with a silky walnut-thickened sauce.

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.

Easy appetizer, and tastes very well too. Everyone loves it.

A creamy and delicious dip is also much lower fat. Serve it with carrot sticks, celery sticks, cherry tomatoes, tortilla chips or bagel chips or crackers.

Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.

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.