2,251 boy recipes

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Mediterranean seafood casserole layers bay scallops and salmon in a tomato-herb sauce with potato chunks, topped with thin potato slices and baked until bubbly. Coastal-style family dinner.

Italian baked eel (anguilla) marinated in olive oil and white wine vinegar, skewered with bay leaves, and roasted until golden. A traditional Mediterranean seafood dish with bold, simple flavors.

Norwegian pickled eggs in a savory spiced vinegar with bay, mustard seed, cloves, peppercorns, and cinnamon. No sugar, just clean tang and warm Scandinavian spice. Ready for a cold-cuts platter.

Seared shrimp and bay scallops deglazed with white wine, simmered with fresh tomatoes and garlic, then tossed with spaghettini and garnished with basil. Italian Riviera flavors in 40 minutes.

Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.

A tasty and savory stew made with millet, potatoes, carrots and mushrooms.

Stir-fried bok choy in garlic oil with just four ingredients: peanut oil, garlic, salt, and fresh bok choy. A fast Chinese vegetable side that works hot or cold.

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

Microwave spiced red cabbage with vinegar, cloves, coriander seeds, peppercorns, and tart apple cooked tender in 20 minutes. A quick German-style braised cabbage side dish without the long stove time.

Plump mussels steamed in white wine, then ladled into a fragrant broth of ginger, lime, bok choy, and rice noodles. A Thai-inspired seafood soup that's briny, bright, and deeply satisfying.

Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Bob's easy beef stew is the one-pot weeknight classic: browned stewing beef, potatoes, carrots, onions, and bay leaves, thickened with a quick flour slurry. Hearty Sunday-supper comfort, ready in under an hour.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.