2,400 cook cook recipes

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Oven-baked fruit compote of dried apricots, apples, peaches, and raisins slow-cooked with honey, fresh lemon, and orange slices. Serve warm or chilled as a naturally sweet dessert.

Oatmeal with dates slow-cooks rolled oats in a double boiler until creamy, then folds in pitted dates for natural caramel sweetness. Cozy old-fashioned breakfast porridge.

Oyster house apple pie with a flaky butter-shortening crust and a pre-cooked spiced apple filling. Old-tavern recipe with a glossy clove-and-cinnamon glaze.

No-cook summer couscous salad with fresh and sun-dried tomatoes, black olives, mint, coriander, parsley, and garlic in olive oil. A light, herby Mediterranean side dish.

Savory gazpacho with 8 fresh tomatoes, cucumber, red pepper, jalapenos, and red onion pulsed and chilled in a lime-spiked tomato juice broth. No cooking, all flavor.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Lasagne rolls stuff cooked lasagna noodles with a three-cheese ricotta filling, then bake them under tomato sauce and Parmesan. A portion-friendly twist on classic lasagna.

Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9x13 pan that feeds a crowd and freezes well.

Traditional Irish lamb stew layered with potatoes, onions, thyme, and parsley, then slow-cooked in the oven. Just seven ingredients for a hearty, rustic one-pot supper.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Slow-cooked cranberry cherry relish with raisins, whole orange, lemon, brown sugar, and warm spices. Yields 6 cups of thick, fruity condiment for holiday meals and cheese plates.

L. J's chili with overnight-marinated beef, tomatoes, mushrooms, crushed chilis, and peppers simmered open-pot for four hours. A bold, slow-cooked chili with a distinctive reduction technique.

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.

Creole-style navy beans simmered with tomatoes, celery, onion, and green pepper in a garlic-seasoned sauce. A simple, hearty Southern side dish ready in under an hour.