6,769 brain recipes

Goldwater's expert chili slow-simmered 5 hours with dried pinto beans, coarsely ground beef, tomato paste, and red pepper flakes. No-frills, Arizona-style bean chili.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.

Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.

One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.

Beef and pinto bean chili made with cubed sirloin tips, dried pinto beans, beef stock, garlic and chili powder. Slow-simmered for deep flavor. A no-fuss cold-weather one-pot dinner.

Layered casserole of chicken or turkey, green beans, and almonds in creamy mushroom soup sauce, topped with buttery stuffing. The ultimate leftover turkey makeover.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Senator Barry Goldwater's no-frills chili recipe with ground beef, dried pinto beans, tomato paste, chili powder, and cumin. Five hours of low, slow simmering for deep, honest flavor.

Country baked beans slow-cooked from dried beans with molasses, salt pork, dry mustard, and clove-studded onions. A from-scratch crockpot recipe with deep, smoky-sweet flavor.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Simple vegetarian sesame vegetable rice bowl with brown rice, stir-fried mixed vegetables, toasted sesame seeds, and liquid aminos. A clean, wholesome weeknight dinner in 40 minutes.

Cincinnati-style chicken chili over spaghetti with kidney beans, onions, and cheddar. Cocoa, cinnamon, and allspice give it that signature Skyline depth.