2,020 brack recipes

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Mexican pita pizzas layer black beans, Pico de Gallo, and melted cheese on crispy pita rounds for a fast appetizer or weeknight dinner. Ready in 20 minutes with easy Tex-Mex toppings.

Simple homemade tomato sauce from fresh ripe tomatoes, garlic, bay leaf, olive oil, and a splash of vinegar to brighten the finish. Long-simmered Italian-style sauce with the deep flavor only patient cooking delivers.

Single-serving noodle bake with cooked noodles, green beans, and melted cheddar cheese, finished with a sprinkle of paprika. A budget-friendly diabetic-friendly weeknight bake.

Cold-smoked grilled pompano with a smoked tomato and aged balsamic vinaigrette. A two-stage technique that builds deep smoke and char on a rich Gulf Coast game fish.

Salad presto: mixed greens dressed with olive oil, red wine vinegar, and a pinch of dried basil. A bare-bones, 3-minute side salad using pantry staples. No more excuses for skipping the greens.

Smoked and grilled pompano with a raw smoked-tomato and balsamic vinaigrette. A two-stage seafood main that builds wood smoke into the fish and a bright tomato dressing.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.