2,339 brack recipes

Pinto bean burgers made from scratch with dried beans, oats, green chiles, and ketchup, dredged in cornmeal and pan-fried crispy. A Southwestern-style vegetarian burger that holds together.

Fluffy couscous steamed in a spiced, citrus-kissed stock and tossed with sauteed peppers, red onion, and courgette. A warm, fragrant vegetable couscous, a colourful side for grilled chicken or fish.

Onion caviar with black-eyed peas, sweet Vidalia onions, green bell pepper, pimentos, and garlic in Italian dressing. A Southern marinated appetizer or side dish, best made overnight.

Chicken goulash with ground chicken breast, paprika, tomato sauce, Worcestershire, and brown sugar over egg noodles. A lighter take on classic goulash ready in 35 minutes.

Steamed mussels over pasta in a white wine tomato sauce with crumbled feta, oregano, and red pepper flakes. A Greek-inspired seafood pasta dinner ready in an hour.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Flank steak stir-fried with hoisin sauce, sesame oil, garlic, and ginger, served over blanched snow peas and broccoli. A quick Chinese beef stir-fry that's on the table in 40 minutes.

Cold stuffed tomatoes filled with crunchy diced cucumber, cabbage, peppers, and celery, topped with curry-spiked mayo. A retro summer salad-stuffed appetizer that pre-makes for parties.

Oven-baked beef and navy beans braised low and slow with tomato sauce, chili powder, mustard, and bay leaves. A hearty from-scratch casserole that feeds a crowd.

Old-fashioned chicken chowder starting with a leftover carcass simmered into broth, then thickened with egg yolks and scalded milk and finished with sherry. Thrifty and hearty in every bowl.

Greek stuffed tomatoes loaded with seasoned lamb, rice, fresh mint, and a splash of white wine, baked until the shells are tender and the filling is fragrant. A Mediterranean classic that brings the flavors of the Greek islands to your table.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Cauliflower with beef Sichuan style: marinated round steak stir-fried with cauliflower, carrots, and dried mushrooms in a peppercorn-spiced sauce. Classic Sichuan balance of heat and depth.

Golden cauliflower stir-fried in ghee with mustard seeds, cumin, green chilis, and turmeric, then braised with fresh tomatoes and finished with garam masala. Authentic Indian vegetarian cooking in 30 minutes.