7,126 broad recipes

Asparagus ham rolls baked under homemade cheddar cheese sauce and golden breadcrumbs. Three asparagus spears per roll, covered in creamy bechamel.

Healthy lentil burgers with wheat germ and celery seeds. Quick vegetarian patties using pre-cooked lentils, whole wheat breadcrumbs, and a nutty flour coating.

Smoked turkey sandwich on whole wheat with sharp cheddar, crisp apple slices, and honey mustard. A 10-minute no-cook lunch that balances smoky, sweet, and tangy in every bite.

Moist meatloaf made with cream of mushroom soup and onion soup mix for built-in flavor, plus a quick mushroom gravy from the pan drippings. Comfort food that practically seasons itself.

Baked spinach Parmesan balls with garlic, breadcrumbs, and butter. A crispy, savory appetizer with just six ingredients and no frying required.

Crispy pita pizza snack with butter, Parmesan, oregano, and garlic powder microwaved in under 5 minutes. A quick kid-friendly snack with pantry staples.

One-pot stovetop meatloaf dinner with sliced potatoes and carrots cooked together in a covered skillet. A complete ground beef meal in a single pan with no oven needed.

Two cheese spinach quiche: a crustless quiche with cottage cheese and Monterey Jack folded with garlic-butter-cooked spinach. A vegetarian, protein-rich main dish that feeds eight.

Irish cheddar crouton gives the tons of flavor and crunchiness into this delicious onion soup.

Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup's Louisiana cousin. Ready in 30 minutes.

Baked pecan French toast soaked overnight in orange juice and custard, then oven-baked with butter, orange zest, and pecans. An easy make-ahead brunch.

French toast with fresh blueberries, vanilla, and cinnamon, dusted with powdered sugar and served with warm maple syrup. A classic breakfast ready in 10 minutes.

Crispy sole goujons cut into finger-sized strips, dipped in egg and milk, coated in breadcrumbs, and fried golden in peanut oil. Homemade fish fingers with a French twist.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Salmon tartare with hand-chopped raw salmon, kalamata olives, fresh oregano, shallots, and lemon. Mediterranean appetizer served with toast points and lemon wedges. No-cook elegant starter.

Tomato rarebit with mature cheddar, Worcestershire sauce, and cayenne on toast with sliced tomato, grilled until golden and bubbling. A 10-minute British classic.