3,451 brack recipes

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Homemade version of seasoned salt. There's no need to buy spice mixes when it's cost effective and easy to make your own.

Veggie pizza quiche with mozzarella, sharp cheddar, tomatoes, mushrooms, and green peppers baked in a deep dish pie crust. Where pizza night meets brunch.

Mirliton casserole with ground beef, onion, bell pepper, and parsley topped with bread crumbs and baked until golden. A classic Louisiana Cajun side dish using chayote squash (mirliton) as the star vegetable.

Filipino chicken adobo gets a coconut milk twist for silky richness. Vinegar, soy, and garlic create the classic tangy-savory base, then coconut cream rounds it all out into pure comfort over steamed rice.

No-bean Texas-style chili with five pounds of ground chuck simmered in beer with garlic, jalapeño, cumin, and red chilies: pure meat chili that marinates for depth and feeds a crowd.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Broiled chicken fajitas marinated in lemon juice, garlic, oregano, and a hit of liquid smoke. Served with sauteed peppers, onions, tomatoes, and picante sauce in warm corn tortillas.

An easier no-boil baked beef and cheese manicotti pasta dish. Comfort food satisfaction as your favorite pasta bake, without as much fuss.

Butter-dipped swordfish steaks crusted with a bold spice blend of cayenne, fennel seed, star anise, cinnamon, cloves, and ginger, then broiled until browned and fragrant. Blackened-style with an exotic twist.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.

Orange glazed caribou roast seared at high heat, then braised with orange juice, allspice, and juniper berries. Finished with a currant jelly and bitters glaze for wild game done right.

Stir-fried chicken breast with onion and green pepper in a creamy broccoli-soy sauce, served over seasoned ramen noodles. A fast 30-minute weeknight dinner using pantry staples.

Capretto alla Locarnese, Swiss-Italian pot-roasted kid or lamb braised with sage, juniper berries, mint, white wine, and finished with cream and rum. A refined Alpine braise.