7,126 broad recipes

Deviled codfish patties with flaked cod, mustard, Worcestershire sauce, lemon juice, and mayonnaise, baked golden with a paprika crust. A New England fish cake classic.

These crispy pan-fried crabcakes get their crunch from a golden cornmeal crust while minced cornichons and jalapeño add bright, briny heat. Fresh lump crab stays the star with minimal filler.

Ground beef packs with frozen corn, diced green chiles, shredded Monterey Jack, and picante sauce for a Southwestern-spiced meatloaf that's anything but boring. Black olives and cayenne kick up the heat.

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

Mike's Baked Stuffed Eggplant fills eggplant shells with a Parmesan, breadcrumb, and egg stuffing, then bakes over a rustic potato-tomato sauce for 90 minutes. A hearty Italian-style vegetarian main.

Elegant seafood appetizers with bay scallops, Granny Smith apples, and mushrooms in white sauce, served in individual ramekins. Breadcrumb topping broils golden. Sophisticated starter for special dinners.

Ground beef meat pie with a seasoned beef and sour cream crust pressed into a pie pan, filled with mixed vegetables and melted cheddar cheese. A crustless meat pie with built-in protein shell.

Ground beef simmered with warm cinnamon, oregano, and tomato sauce layered between broiled eggplant slices for this beloved Greek comfort food. A family-friendly take on classic moussaka.

Coconut-crusted baked fish with ginger, red pepper flakes, citrus butter, and a creamy curry-chutney sauce. A crispy, spiced fish dinner with tropical flavors baked at high heat.

Cheesy pita sandwiches with microwave-melted Swiss cheese stuffed with an Italian-dressed salad of tomatoes, cucumbers, alfalfa sprouts, and peppers. A quick vegetarian lunch in 5 minutes.

Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.

Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

Tuscan-style white bean and potato pie: garlic-pureed navy beans topped with caramelized onions, potatoes, and Parmesan, baked into a golden rustic torta. Vegetarian Italian main dish.

Vegan macaroni and cheese with vegan cheddar shreds, plum tomatoes, green onions, Dijon, and a crispy breadcrumb top. A dairy-free version of the classic comfort dish.

Stuffed Italian chicken rolls with mozzarella and pastrami, pounded thin, rolled up, and baked with a crispy Parmesan bread crumb coating. Freezer-friendly and ready in about an hour.