2,651 cook cook recipes

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

A cloud-light shrimp souffle with dry mustard, tarragon, lemon zest, and Parmesan rising tall and golden from its dish. Impressive to serve and easier to make than you'd think.

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Quick, easy and delicious way to cook your winter squash as a side dish.

Try something new for dinner with this succulent dish that is cooked to perfection.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Apricot baked ham with a sweet-savory glaze of apricot preserves, dry mustard, and brown sugar. Score, stud with cloves, and bake for a showstopping holiday centerpiece.

Egg whites omelete that has minced chicken breast in, is cooked in a hot wok until the omelete is set and the chicken is cooked. It can be a light, tasty yet nutritious brunch or a quick week-day meal with a few slices of crusty bread.

Carrot and leek are both full of nutrition, lots of benefits for our health; this frittata is cooked with these two healthy and delicious ingredients, the tarragon gives the zing into it. A great way to cook your eggs, and an excellent recipe at any time!

Indian-style scrambled eggs with cumin, cilantro, and green chili: eggs cooked cake-style with onion, then finished with toasted ground cumin and fresh herbs.

Dried beef casserole with elbow macaroni, cream of mushroom soup, sour cream, and melted cheddar. A retro comfort food casserole that comes together in minutes.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Crescent roll Monte Cristo sandwich loaf layered with smoked turkey, ham, Muenster cheese, and raspberry preserves. Brushed with honey and sesame seeds, baked golden.

Armenian garlic cheese ball with farmer's cheese, walnuts, fresh dill and parsley, blended smooth and rolled in crunchy walnut pieces. A no-cook appetizer served with toasted pita.