3,648 cook cook recipes

Lemony chicken salad with a vintage twist: cubed chicken, crushed pineapple, and tarragon set in lemon gelatin and chilled until firm. A retro molded salad that's bright, light, and refreshingly cool.

Waking up to pumpkin cinnamon rolls on chilly fall mornings is heavenly. Wake and bake in the morning instructions included.

A traditional Welsh leek soup simmered in mutton stock with onions and celery, puréed smooth, and finished with double cream and fresh parsley. Hearty, silky, and steeped in Celtic cooking tradition.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Ground chicken sloppy joes loaded with bell pepper, onion, and rice in a tangy sauce, piled on toasted buns. A lighter twist on the classic that kids devour.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

Try this quick, but scrumptious casserole that won't seem like it was made just before dinner time.

No-bake chocolate peanut butter squares with a hidden ingredient: pureed kidney beans for added fiber and protein. Loaded with marshmallows, walnuts, and cinnamon. Gluten-free friendly.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Oat bran cereal cooked in half orange juice, half water with raisins and cinnamon. A single-serving hot breakfast with natural citrus sweetness. Ready in minutes on the stove or microwave.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Old-fashioned chocolate peanut candy drops made with grated unsweetened chocolate, sugar, and corn syrup cooked to soft ball stage. Crunchy, sweet, and nostalgic.

Caramelized candied almonds cooked in sugar and butter until golden brown with a splash of vanilla. Crunchy, sweet clusters perfect for snacking or gifting.

Raw zucchini sauce blended with yogurt, garlic, lemon, and basil. A no-cook sauce for pasta or baked potatoes that comes together in minutes.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Fresh Bahamian-style conch salad marinated in lemon juice with crunchy cucumber, bell pepper, celery, and tomato. No cooking required, just chill and serve.