4,279 block recipes

Vegan slow cooker black bean chili with brown rice, carrots, and tomatoes cooked overnight in a crockpot. A hands-off, two-day recipe where time does all the heavy lifting for deep, rich flavor.

A tabbouleh-style grain salad with bulgur wheat, flaked tuna, tomatoes, cucumber, and loads of fresh parsley in a bright lemon-olive oil dressing. Light, filling, and ready in 20 minutes.

Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.

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.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Turn on the oven and get ready to make succulent pork chops your whole family will enjoy.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!

Chinese fried dumplings stuffed with pork, shrimp, water chestnuts, and ginger, served with a hot chili dipping sauce. Crispy, golden, and deeply savory.

Green chili salsa dip with 12 fresh tomatillos, five jalapenos, cilantro, lime, and an unexpected hit of tarragon. No cooking required, seriously spicy, and ready in 30 minutes.

Chipotle grilled trout rubbed with a smoky paste of chipotle peppers, walnuts, and parsley, then grilled fast. The walnuts thicken the rub into a pesto-like crust. Great with hush puppies and salsa.

Grilled veal chops marinated 6-8 hours in balsamic vinegar, rosemary, shallots, and garlic, then finished with a balsamic reduction drizzle and basil oil. A restaurant-quality main course.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Linguine with canned clams, a fast pantry pasta tossed with garlic sizzled in good olive oil, dried parsley, and black pepper. Ready in about 15 minutes from ingredients you keep on the shelf.