5,297 bull recipes

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Fresh lump crabmeat in a creamy Chablis and mustard sauce with pimiento and green pepper, spooned into baking shells and microwaved in just 13 minutes. An elegant seafood appetizer for weeknight entertaining.

Lamb, chickpea, and vegetable couscous is a Moroccan-style braise of cubed lamb shoulder simmered with carrots, turnips, zucchini, and peppers in a cinnamon-spiced tomato broth over fluffy couscous.

Impossible Creole pie layers crabmeat, okra, tomatoes, and green pepper under a self-forming Bisquick crust with eggs and milk. Vintage crustless pie with Louisiana flavor.

Grilled chicken breasts with a curried peach and Vidalia onion relish spiked with cayenne, brown sugar, and apple cider vinegar. Make the relish up to 5 days ahead.

Beef and lamb chili simmers coarsely ground sirloin and lamb with jalapeños, cayenne, cumin, Mexican oregano, and a splash of sesame oil. Bold, fiery Tex-Mex chili recipe.

Hearty Tex-Mex beef casserole loaded with creamed corn, green chilies, and tomatoes under a crunchy cheddar cracker topping. One dish, big bold Southwest flavor.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Nua Pad King: Thai ginger beef with seared sirloin strips, loads of fresh ginger, fish sauce, and oyster sauce tossed with bell peppers and onion. Serve over hot rice for a quick, fiery weeknight meal.

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Hearty beef chuck chili simmered low for hours with kidney beans, stewed tomatoes, chili powder and a secret hit of cornmeal for body. A Southern-style bowl that warms you from the inside out.

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