3,453 brack recipes

Fluffy crab souffle pancakes with cottage cheese, fresh dill, and chives. Light as air, crispy on the outside, and loaded with sweet crab in every bite.

Potato cheddar and ale soup built on a base of Irish ale, sharp cheddar, russet potatoes, and a whisper of fennel seed. Pub-style comfort that turns a bag of potatoes into the best bowl on a cold night.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.

Cubed ham, tender asparagus, and hard-boiled eggs in a cheesy cream sauce over toast points or biscuits. A hearty brunch or easy dinner that uses up leftover ham.

Greek lamb souvlaki marinated in lemon juice, white wine vinegar, garlic, and oregano then grilled on skewers until brown and crispy. Works with beef, shrimp, or halibut too.

Louisiana-style roasted duck rubbed with a vinegar-salt-pepper paste, stuffed with aromatics, and slow-roasted until tender. A Cajun family recipe with old-school technique and deep flavor.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Penne rigate with a creamy sweet red pepper sauce blended from silken tofu, carrots, basil, and garlic. A dairy-free vegan pasta sauce with dreamy texture and zero cashew soaking.

Open-faced oven-baked hamburgers spread on buns with mustard, onion, and ground beef. Ready in 20 minutes and freezer-friendly for quick weeknight dinners.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Grilled alligator tail steaks marinated in milk with rosemary, red pepper flakes, and cayenne. A Cajun-style grill recipe that tenderizes this lean, mild meat.

Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance, those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.

Creepy cheese-stuffed rigatoni shaped into slithering snakes with BBQ sauce markings and peppercorn eyes. A kid-friendly Halloween party snack that's equal parts gross and genius.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

A deviled egg is simply a stuffed egg with the addition of hot spices. There are innumerable recipes for stuffed eggs and they have been eaten since the Roman Empire.