4,280 block recipes

Plump oysters wrapped in crispy bacon, seasoned with paprika and parsley, then baked until the bacon crisps for a classic British appetizer.

Warm brie melted over fresh herb sprigs, scored in a diamond pattern and ringed with baby pear tomatoes. A quick microwave appetizer served with crusty French bread for scooping.

A classic Persian eggplant salad layered with golden fried slices and cool, garlicky yogurt. Topped with chopped walnuts and served chilled, this borani is a showstopping appetizer or mezze spread.

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

Nothing is better than a quick lunch so try this simple recipe that is 100% stress free.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Russian herring in mustard sauce with sour cream, olive oil, and capers. A classic cold zakuska appetizer that marinates for hours and pairs with dark bread and vodka.

This is a great chard recipe, with the onions, very yummy.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

Never thought about beer can be added into horseradish to make this delicious mustard, then you should get started now, and this homemade mustard is full of flavor!

Fresh spinach topped with spirals of sliced strawberries and drizzled with a tangy raspberry vinegar and shallot dressing. A bright, simple salad ready in 15 minutes.

A stunning layered terrine of baked eggplant, ripe tomato wedges, and buffalo mozzarella set in a light tomato gelatin. Chilled, pressed, and sliced for an elegant appetizer.

If you love fish, you will enjoy this delicious dish that will have you licking your lips!

This tasty dish can be served with a salad or by itself. Either way, it will have you wanting more!

Southern skillet fried green tomatoes cooked slow in cast iron until dark, caramelized, and olive-brown. Flour-dusted, garlic-kissed, and worried around the pan the old-fashioned way.

Homemade herb yogurt cheese strained with thyme, basil, and pepper. A low-fat spread for crackers or baked potatoes that keeps for two weeks in the fridge.