1,982 brack recipes

Broccoli and sweet potato soup with a creamy yam puree base, sauteed garlic, celery, and a hint of allspice. Topped with fresh watercress and just as good served chilled.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.

Mushroom linguine tossed with hazelnut oil, toasted hazelnuts, and fresh parsley. A nutty, earthy pasta dish for two that comes together in 20 minutes.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

San Fernando Valley pinquitos are slow-simmered pinto beans cooked with raw sausage, sliced apples, tomato juice, and brown sugar. A sweet-savory Southern California classic.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Classic tabbouleh salad with bulgur wheat, fresh tomatoes, cucumber, mint, parsley, and a lemon-olive oil dressing. A no-cook Middle Eastern grain salad that improves as it chills.

Malfatti (Italian spinach and ricotta dumplings) with Parmesan, nutmeg, and melted butter. Lighter than gnocchi and ready in 30 minutes. The key is squeezing every drop of water from the spinach.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Jalapeno potatoes: a Southwestern scalloped potato casserole with red-skin potatoes, pimentos, red bell pepper, and a creamy jalapeño cheese sauce. Feeds eight.

Marinated shrimp piled into ripe avocado halves with pickled jalapeño, sweet onion, and a zippy lemon-vinegar bath. A no-fuss Mexican-inspired starter that's bright, cool, and creamy.

Tender chicken simmers with cinnamon, nutmeg, and lemon juice in this classic Persian celery stew. Bright parsley and buttery sauteed celery make this Iranian khoresh-e karafs a fragrant weeknight dinner served over fluffy rice.

Mexican-style cold baked fish topped with chunky guacamole, tomatoes, onion, and chili. Pescado Frio is a make-ahead summer main, served chilled with bright avocado dressing.

Vegetable chili loaded with three kinds of beans, carrots, and tomatoes. No meat, no oil, and ready in under an hour for a hearty meatless dinner.