2,651 cook cook recipes

Krestianskiy zavtrak is a hearty Russian peasant breakfast: pumpernickel croutons crisped in butter, layered with bacon, kielbasa, and onions, then topped with eggs cooked until the yolks stay just runny.

Chewy wheat berries tossed with ripe chopped tomatoes and crisp red onion for a hearty whole grain salad. Three ingredients, five minutes, and endlessly customizable with your go-to dressing.

Nacho chicken casserole: a 35-minute Tex-Mex weeknight dinner layered with crushed tortilla chips, diced chicken, cream of mushroom soup, sour cream, picante sauce, and a melty cheddar topping.

Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.

Buttery shrimp seasoned with chili powder, paprika, and cumin served on golden toasted bread with fresh watercress. A quick Mexican-inspired appetizer ready in 25 minutes.

Chuck roast slow-cooks with onions, carrots, celery, and stewed tomatoes in a savory herb gravy enriched with Worcestershire sauce and mushrooms for an effortless crockpot dinner.

Slow cooker cheesy potatoes made with hash browns, sour cream, and melty Velveeta. A hands-off, crowd-pleasing side that cooks itself creamy, with an optional crunchy cornflake topping.

Red devil eggs stuffed with deviled ham, mayo, mustard, Worcestershire, and grated onion. A retro appetizer with serious savory depth, ready in just 10 minutes.

Twice-baked potatoes stuffed with lobster, sauteed mushrooms, and melted Jarlsberg cheese finished with dry vermouth. A show-stopping steakhouse-style side that turns a baked potato into a luxury main.

A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.

Mock caviar made with finely chopped ripe olives, anchovies, hard-boiled eggs, and sour cream. A budget-friendly no-cook appetizer with rich, briny flavor on lettuce cups.

Loaded Creole omelette with potatoes, ham, okra, red bell pepper, and cayenne, cooked in a skillet and puffed under the broiler. Brunch with a bayou kick.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.

Chicken turnovers made with crescent roll dough, filled with sauteed chicken, shallots, garlic, and herbs. Four golden pastry triangles ready in 45 minutes.