3,648 cook cook recipes

Mixed greens tossed with shaved fennel, thin pear slices, toasted walnuts, Parmesan, and a balsamic-olive oil drizzle. A no-cook fall or winter salad that takes 15 minutes and looks as good as it tastes.

Pickled shallots in red wine vinegar with bay leaf and thyme. Crunchy, rosy-pink no-cook refrigerator pickle that brightens salads, sandwiches, and cheese boards.

Lard boeuf bourguignon layers thin sliced rump beef with carrots, mushrooms, and pork fatback in burgundy wine and cognac. A slow-cooked French country casserole.

Grilled chicken breast brushed with a three-ingredient picante sauce, Dijon mustard, and brown sugar glaze. Pounded thin for fast, even cooking on the grill.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Candied cranberries slow-cooked in sugar syrup over a double boiler, then rolled in sugar until sparkling. A 3-ingredient holiday garnish or sweet snack.

Fresh nectarine chutney with coconut, ginger, curry powder, raisins, and lemon. A quick-cooked, refrigerator chutney that mellows overnight into a sweet, tangy, tropical condiment.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.

Traditional German Zwetschgenmus (damson plum cheese) slowly cooked for hours into a thick, spreadable fruit butter with just plums and water. No added sugar needed.

Cinnamon-scented couscous with plump raisins and butter. A five-ingredient North African-inspired side dish that's ready in 10 minutes with no active cooking.

Pear avocado mousse blended with dark rum, orange zest, chopped peanuts, and allspice. A no-cook, dairy-free dessert with a silky, tropical-spiced richness.

Lentil fatta salad with soft-cooked lentils, cubed pita bread, scallions, fresh lemon juice, and olive oil. A warm Middle Eastern salad with hearty texture.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Eye of round roast marinated overnight in Chinese hot mustard, garlic, soy, and Worcestershire, then high-heat roasted with potatoes. A budget cut cooked right.