436 boule recipes

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Bulgur pilaf studded with dried apricots and raisins, simmered in chicken broth and finished with fresh parsley. A nutty, high-fiber whole grain side dish ready in 30 minutes.

Ginger-spiced broccoli peanut chicken baked with rice in one dish. Crunchy peanuts and tender broccoli make this a freezer-friendly weeknight winner.

Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.

If you just got home from work and the kid's won't leave you alone, try making this tasty dish made with brown rice, stewed tomatoes and zucchini.

Double chocolate bar cake with melted milk chocolate, cocoa, and sour cream batter, filled and frosted with whipped chocolate cream. A light, airy three-layer stunner.

Chocolate raspberry layer cake: a moist buttermilk-cocoa sponge cut into three layers and filled with an airy raspberry cream of Italian meringue folded into raspberry whipped cream. A showstopping, lighter-than-it-looks dessert.

Traditional Cajun red beans and rice with salt pork, dried red kidney beans, and Italian seasoning. Boil the pork to remove salt, simmer beans with peppers and garlic for 3 hours until creamy. Serve over white rice.

Sautéed eggplant and tofu glazed in a savory miso-honey-sesame sauce served over fluffy bulgur wheat. A high-fiber vegetarian main dish ready in 35 minutes.

Beef pie freezes four 8x8 pans at once, layering diced cooked beef, peas, and onions in a butter-flour gravy under a poppy seed-dusted pastry. Batch-cook dinner for the freezer.

A ridiculously easy chocolate cherry cake made with just cake mix, cherry pie filling, and almond extract. Holes poked in the warm cake let a boiled milk chocolate frosting sink in for poke-cake bliss with Black Forest flair.

Vegan no-bake chocolate macaroons made with rolled oats, cocoa and plant milks, boiled into a fudgy dough and set in the fridge. No oven, no dairy, no eggs. A quick chocolate-oat cookie with a hint of coconut.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.

Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

Slow-simmered Creole lentil soup with bell peppers, celery, onion, tomato paste, and a touch of brown sugar. Hearty, plant-based, and full of bayou soul.