2,251 boy recipes

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Oven-baked beef and navy beans braised low and slow with tomato sauce, chili powder, mustard, and bay leaves. A hearty from-scratch casserole that feeds a crowd.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Cajun andouille pork sausage made traditionally: hand-chopped pork with garlic, thyme, and Louisiana spices, stuffed into casings and smoked over hickory with sugar on the coals.

Kapernschnitzel, a German pan-fried veal cutlet with capers, white wine pan sauce, lemon, and paprika. A quick, elegant main dish ready in 30 minutes.

Cuban black bean and ham soup simmered with bay, thyme, and oregano, then thickened with mashed beans and finished with a splash of dark rum. Served over rice with cool sour cream.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

Manhattan clam chowder made with 36 live clams steamed open, diced pork, tomatoes, potatoes, and herbs simmered for over an hour. A brothy, tomato-based chowder.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Baeckaoffa is an Alsatian casserole of pork, lamb, and beef marinated overnight in Riesling wine, then slow-braised with layered potatoes and onions in a flour-sealed earthenware pot.

Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.

Pat's Shrimp Creole with a two-stage sauce: the first vegetables simmer into the tomato base for 45 minutes then get strained out, and fresh aromatics with brown sugar finish the dish. Serves 8 over rice.

Slow cooker shrimp and andouille sausage gumbo built on an oven-toasted dry roux, the holy trinity of onion, bell pepper, and celery, plus Creole seasoning. Six hours on low for real Louisiana depth, no roux-stirring required.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.