7,126 broad recipes

Creole-style crabmeat patties baked in ramekins with mushrooms, pimiento, cream, and buttered breadcrumbs. Rich, old-world elegance with a cayenne kick in every spoonful.

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

Carbonnade flamande, the Belgian beef-and-beer stew: chunks of beef simmered low in dark stout with caramelized onions, brown sugar, vinegar, and a Dijon-smeared piece of stale bread that thickens the gravy.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.

Australian-style Lamb burgers and homemade chips, seasoned with Australian native herbs and spices.

Traditional British Christmas plum pudding: a dense steamed pudding rich with suet, dried fruit, candied orange, and brandy. Made weeks ahead to mellow, then reheated and flamed for the holiday table.

A tender and juicy pork chops dish made with chicken broth, parmesan cheese and white wine.

Mmmmm...Good! The ingredients are flexible you can add or leave out whatever you want on it. Also I sometimes use mozarella cheese instead of the swiss ...so use whatever cheese you like.

Leftover turkey, pasta, and tomatoes tossed with cottage cheese and cheddar, then baked under a buttery bread crumb topping. This cheesy turkey bake turns holiday leftovers into a bubbly, golden casserole.

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.

Potato-crust quiche with mashed potato shell instead of pastry, filled with mixed vegetables, cheddar cheese, and an egg-milk custard. Naturally gluten-free and hearty.

Classic Greek beef moussaka layered with golden eggplant, pan-fried potato slices, spiced ground beef in tomato, and a fluffy bechamel topped with Romano and a whisper of nutmeg.

Sausage and beef party rye appetizers with melted Velveeta, oregano, and hot sauce. A make-ahead freezer appetizer that broils up bubbly and hot straight from the freezer.

Savory turkey meatloaf with horseradish, dry mustard, poultry seasoning, and green bell pepper. A leaner take on classic meatloaf with a peppery kick.

Crispy pantry tuna patties with celery, scallions, and soft breadcrumbs, pan-fried golden and served with a quick lemon sour cream sauce. Pantry dinner that doubles as next-day cold lunch.

This recipe is from a Toronto restaurant called "The Stockyards". There's no reason to settle for a boring average grilled cheese when it's so easy to kick it up a notch and create something very special.