1,793 brack recipes

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Shallot soup with watercress simmered in water for a pure, delicate broth with no cream or stock. Just five ingredients for an elegant, naturally vegan French-style soup.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Salmon fillets encrusted in shredded potato with onion and tarragon, pan-fried until golden and crispy. A simple, elegant fish dinner ready in 30 minutes.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Laal roti, a rosy Indian whole wheat flatbread kneaded with grated beetroot and warm cardamom. Naturally pink, lightly spiced rotis shallow-fried in ghee until soft and freckled brown.

Blackened Cajun prime rib: a 10-pound roast seasoned with pepper, garlic, and onion, roasted, chilled, then sliced into steaks and seared in a white-hot cast iron skillet until charred and crusty.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Crockpot pork chops in a home made barbecue sauce.

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Tender beef meatballs packed with ground zucchini and rice, simmered in a savory tomato-beef broth seasoned with oregano and cumin. A cozy one-pot stew with a hidden veggie boost in every bite.

Brined for 48 hours in brown sugar and spices, then coated in a crushed juniper and black pepper rub and roasted low and slow. Homemade turkey pastrami that rivals any New York deli counter.

Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.

Microwave glazed chicken legs over a bed of cornbread stuffing, brushed with a sweet currant jelly glaze. A complete chicken dinner ready in about 30 minutes.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.