4,290 brack recipes

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.

Cinnamon-roasted chicken rubbed with cinnamon, thyme, salt, and pepper. Just five ingredients for crispy-skinned, fragrant roasted chicken pieces with warm spice flavor.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Indian-style stir-fried cabbage with popped black mustard seeds and turmeric. A five-ingredient vegan side dish ready in under 10 minutes.

Classic steak au poivre, microwave-style: peppercorn-crusted steaks pan-seared in a microwave browning dish, then deglazed with brandy and beef bouillon. Bistro flavor in under 10 minutes.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Pan-fried turkey breast cutlets pounded thin and dredged in seasoned flour, cooked in butter until golden. A simple, 30-minute protein-forward dinner that works as a base for gravy, lemon sauce, or sandwiches.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Hot baked mushroom dip loaded with golden sauteed mushrooms, cream cheese, and pepper Jack. A make-ahead party dip that bakes up creamy and garlicky, ready for crackers or crusty bread.

Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

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.

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

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.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.