1,982 brack recipes

Kentucky fried chicken copycat with paprika, ground mustard, thyme, basil, oregano, and Jamaica ginger. Fried golden then finished in foil for that takeout-style crisp crust.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Shredded green cabbage and grated carrots sautéed in foamy butter with chives until tender-crisp. A 20-minute side dish that's light, buttery, and pairs with just about anything.

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Why use meat when you can enjoy a delicious dish like this which will keep you wanting more!

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Southern-style pole beans slow-simmered with a smoked ham hock until tender and deeply flavored. Just five ingredients and pure comfort.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Butter-fried cinnamon potatoes with onions, a surprisingly warm and fragrant breakfast side. Just five ingredients and 30 minutes for something totally different.

Hot Dutch slaw with shredded cabbage steamed tender and dressed in a sweet-sour egg vinegar sauce. A traditional Pennsylvania Dutch warm cabbage side dish.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.

Caribbean-spiced grilled shrimp served on charred sugar cane with a fresh mango lime salsa spiked with ginger, coriander, and molasses. A tropical showstopper in 35 minutes.

Grilled sausage foil packet with red potatoes, green beans, and onion sealed up and cooked right on the grill. Smoky sausage and tender vegetables in one no-cleanup hobo dinner for camping or the backyard.

Stuffed pitta breads loaded with spice-rubbed roasted lamb, herbed couscous, griddled eggplant, and black olives in a balsamic-ginger dressing. A make-ahead meal that starts with an overnight marinade.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Homemade V8 juice from 15 pounds of ripe tomatoes with celery, onion, garlic, horseradish, and lemon juice. A big-batch vegetable juice for canning or freezing.