2,400 cook cook recipes

Tex-Mex rice and black bean casserole with corn, salsa, cumin, and pepper jack cheese. A vegetarian one-dish dinner baked with a melted cheese topping.

A vibrant, protein-packed five bean salad inspired by Guanajuato, Mexico. This dish combines pinto, black, garbanzo, green, and wax beans with a tangy vinaigrette, fresh vegetables, and a creamy finish. Perfect for potlucks or as a refreshing side dish.

Puppy's Breath Chili is a no-bean Texas-style bowl of red built on chunks of sirloin and layers of chili powder and pureed dried chiles. The spices go in staged like a cook-off champ, finished with lime and Tabasco.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Polynesian pineapple spread with cream cheese, crushed pineapple, dates, and a touch of coconut. A tropical no-cook spread for crackers or celery sticks.

Lighter chocolate oat squares with low-fat yogurt and just 3 tablespoons of butter, topped with a cocoa cream cheese icing. A fudgy, moist bar that satisfies chocolate cravings without the guilt.

Dhana Ghosht is a slow-cooked Indian lamb curry marinated in spiced yogurt, simmered with a dark masala of mustard seeds, ginger, cumin, and turmeric, finished with heaps of fresh coriander leaves.

Looking for something quick to feed the family? Try this dish which is sure to make everyone full after a couple servings!

Vegetarian pinto beans and brown rice bowl with fresh vegetables, cilantro, salsa, and yogurt. A healthy, fiber-packed Mexican-style meal ready in 20 minutes.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Homemade four grain English muffins with whole wheat flour, oats, wheat germ, and cornmeal. Griddle-cooked for golden, crunchy nooks and crannies with a hearty, nutty flavor.

Curried rice and lentils built on a sweet-tart applesauce sauce with carrots, onion, garlic, and a generous tablespoon of curry powder. A budget-friendly vegetarian Indian-inspired one-pan main with surprising fruit-and-spice depth.

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.