7,126 broad recipes

Meatballs without the meat in a tasty rich tomato sauce.

Cordon bleu casserole with cubed turkey and ham in a creamy dill sauce, topped with cheddar breadcrumbs and walnuts. A cozy way to use leftover holiday meat.

Make a quick but hearty dinner with this simple recipe that makes tender and juicy meatballs everyone will love.

Greek-style turkey stuffing with three meats, chestnuts, pine nuts, and white raisins simmered in red wine and tomato paste. A meat-forward holiday stuffing with rice instead of bread cubes.

Cold salmon souffle with canned and smoked salmon, cream cheese, horseradish, and gelatine, set in moulds and coated in watercress. An elegant no-bake British starter.

Mediterranean portobello burgers pile grilled mushroom caps, feta, Kalamata olives, roasted red peppers, and greens onto crusty sourdough. A meatless vegetarian grill dinner ready in under 30 minutes.

Try a different kind of dinner with this succulent pork roast that's made with ground beef, mushrooms, chili sauce and parmesan cheese.

New Orleans-style Cornish game hens stuffed with spinach, mushrooms, and vermouth cream, wrapped in bacon, and roasted with a white wine pan sauce. Masterchef-worthy dinner.

Chinese-style pineapple lemon chicken with a crispy sesame breading and a glossy pineapple-lemon sauce brightened by fresh ginger. A better-than-takeout deep-fried chicken recipe finished with a blended fruit sauce.

Pita pizzas with a fresh spinach-parsley pesto, sweet red bell pepper, and melted mozzarella. Ready in 20 minutes. Lighter and brighter than classic basil pesto pizza.

Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Microwave ratatouille pie: zucchini crust, sautéed onion and pepper in tomato sauce, crowned with breaded frozen eggplant slices. A 50-minute vegetarian main.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Chesapeake-style crab cakes bound with a creamy white sauce, seasoned with dry mustard and Worcestershire, then breaded and pan-fried golden. Straight from the Delmarva Peninsula.