4,180 block recipes

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

Speedy gazpacho blends vegetable juice cocktail with fresh cucumber, green pepper, celery, and red wine vinegar for a chilled Spanish-style [soup](/recipes/soups) ready in 10 minutes. A hot-weather lifesaver when tomatoes are not in peak season.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.

Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.

Simple and perfectly flavored. This was a wonderful dish. The toppings are so fresh & so tasty.

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

Add a new salad to your meals with this recipe that includes almonds and mandarin oranges.

Sicilian tomato pesto with toasted pine nuts, fresh basil, Parmesan, and red pepper flakes folded with chopped tomatoes and tossed through linguine. Bright, rustic, and ready in 30 minutes.

Rotelle with Provencal tomato sauce: a no-cook raw tomato sauce with balsamic vinegar, roasted red peppers, kalamata olives, capers, and fresh basil tossed with hot pasta. Ready in 20 minutes.