3,491 block recipes

If you like a creamy garlic soup, you have to indulge yourself into this one that is simmered with tomatoes and served with croutons.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

This tantalizing pesto sauce full of flavor is perfect for soups or with pasta to make a main dish.

Your basic burger recipe with ground beef, onion powder, salt, and pepper. The secret is a light touch when mixing and shaping. Overworked meat makes tough, dense patties.

Whole mushrooms dipped in seasoned egg and coated in sesame seeds, then baked until golden and crunchy. A simple, nutty appetizer with just five ingredients.

Scrambled eggs with cactus (nopalitos) and onion, a classic Mexican breakfast that's tangy, savory, and ready in 15 minutes. Uses canned nopalitos for convenience.

Homemade pork sausage patties seasoned with allspice, cloves, and ginger. Six simple ingredients, no casings, and pan-fried golden brown in minutes.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Cinnamon-roasted chicken rubbed with cinnamon, thyme, salt, and pepper. Just five ingredients for crispy-skinned, fragrant roasted chicken pieces with warm spice flavor.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Grilled mullet fillets tenderized in fresh lime juice and basted with butter over hot coals. Only 5 ingredients for a simple, smoky, Southern-style fish right off the grill.

Classic steak au poivre, microwave-style: peppercorn-crusted steaks pan-seared in a microwave browning dish, then deglazed with brandy and beef bouillon. Bistro flavor in under 10 minutes.

Panfried quail browns the little birds in butter with thyme and ham, then deglazes the pan with fresh white grape juice. A classic French country preparation for game lovers.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Pan-fried turkey breast cutlets pounded thin and dredged in seasoned flour, cooked in butter until golden. A simple, 30-minute protein-forward dinner that works as a base for gravy, lemon sauce, or sandwiches.