2,642 cook cook recipes

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

Fruit fantasy soup is a chilled purée of oranges, tangerines, banana, peaches and pineapple, sweetened with honey and topped with walnuts and nutmeg. A no-cook breakfast or dessert soup that doubles as a smoothie bowl.

Microwave zucchini lasagna with ground beef, cottage cheese, and shredded mozzarella. A low-carb pasta-free lasagna that uses zucchini slices as the noodles and cooks in 30 minutes.

Husband's delight casserole layers ground beef in tomato sauce with egg noodles and a cream cheese-sour cream filling, then bakes under sharp cheddar and Parmesan. Retro Midwestern weeknight bake.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Hobo hike lunch for kids with canned tuna, baked beans, and an orange tied in a bandana. A zero-cooking outdoor adventure meal that doubles as a fun activity.

Tender sour cream sheet cake with black walnut flavoring, topped with a quick-cook caramel frosting loaded with chopped nuts. One pan, one hour, and a frosting that comes together on the stovetop.

Traditional Irish stew with cubed lamb, potatoes, carrots, and onions simmered slowly with a bouquet garni of bay, thyme, and rosemary. The simple cottage-kitchen recipe that defines Irish home cooking.

Creamy mocha fudge made with cocoa powder, butter, strong coffee, heavy cream, and chopped pecans. The no-cook fudge that skips the candy thermometer and sets up smooth in the fridge.

Layered rice and sour cream casserole with green chiles, Monterey Jack strips, and melted cheddar on top. A creamy, cheesy vegetarian Mexican-inspired side dish.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.

Poppy seed pasta casserole with ground turkey in tomato sauce layered over creamy fettuccine tossed with Neufchatel, cottage cheese, and sour cream.

Old Dominion chocolate pie layers a buttery hand-cut crust with rich unsweetened chocolate custard, cooked low on the stovetop until thick and glossy. A Virginia classic with deep cocoa flavor.

Bread cakes made from soaked stale bread mixed with flour and a whipped egg white, cooked on a hot griddle like pancakes. A Depression-era recipe that turns leftover bread into breakfast.