1,218 brain recipes

Italian tomato pasta salad with elbow macaroni, canned tomatoes, white wine vinegar, herbs, and parmesan. A no-mayo, oil-free cold pasta salad that chills for hours to blend flavors.

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

Quiche with a saltine cracker crust skips the rolling pin entirely. Filled with crab or ham, mushrooms, Swiss cheese, and a light sour cream custard. The buttery cracker crust is crisp on the bottom and tops the quiche too.

Baked artichoke-feta tortilla wraps with cream cheese, pesto and roasted red pepper on whole wheat tortillas, served with yogurt-chive sauce. Easy vegetarian party appetizer.

Cauliflower gratin with a savory dressing of olive oil, anchovy paste, capers, lemon, and Dijon mustard, topped with Parmesan bread crumbs and baked until golden and crisp.

Quick-easy to make, and it tastes delicious. This is a dairy-free flatbread, garlic-infused olive oil is brushed over the bread dough and topped with onions, bell peppers, olives and pineapples that are being seasoned.

Low-calorie tuna pita sandwiches made with fat-free mayo and yogurt, celery, and red onion. A lighter tuna salad stuffed into pita pockets, ready in 10 minutes.

Easy crustless tomato cheese quiche with bacon, sharp cheddar, and basil. Bisquick forms its own crust as it bakes, so no pastry rolling required.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Invite some European flavors into your kitchen with this classy and scrumptious dish.

Tex-Mex bake with a crushed corn chip crust, seasoned ground beef with green chilies, tomato sauce, and melted Monterey Jack cheese. An easy weeknight casserole.

I make this chicken and roast beef muffulettas very often. Last year for super bowl, they were even not enough. My friends kept asking me for more of these sandwiches...

This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.

Italian mac and cheese with crumbled Italian sausage, diced tomatoes, Velveeta, and sliced cheese baked until bubbly. Five ingredients, one pan, zero fuss.

Classic asparagus almondine with a microwave-browned butter and almond sauce finished with tarragon vinegar. Ready in under 5 minutes, served hot or cold over cooked asparagus.