4,279 block recipes

Creole Pork Chops simmered in tomatoes with garlic, green bell peppers, and wine served with rice is a delightful and flavorful dish that brings together the rich and savory flavors of Creole cuisine. The pork chops are cooked to tender perfection in a delicious tomato-based sauce infused with garlic, green bell peppers, and a splash of wine, creating a harmonious blend of tastes and aromas. Served alongside a bed of fluffy rice, this dish is a comforting and satisfying meal that is sure to please the whole family.

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Stove-top baked beans: navy beans simmered with tomato puree, apple, onion, mustard, and Worcestershire. The oven-free version of the classic baked bean recipe.

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This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Vegetarian lasagna layered with caramelized Vidalia onions, portobello mushrooms, ricotta-spinach filling, and a goat cheese white sauce topped with walnuts and fresh basil.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

Low-fat spaghetti Napoli loaded with bell peppers, mushrooms, tomatoes, and basil. A colorful vegetarian pasta dinner that's on the table in just 20 minutes.

The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

I made this bean salad for a party, all my friends they loved it so much, it is really a awesome and fantastic recipe.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.