2,651 cook cook recipes

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Instead of going through the hassle of using the oven, use the crockpot to cook this savory and succulent dish that will have you licking your fingers.

Tender smoked turkey breast baked low and slow, then glazed with a sweet-tangy homemade apricot mustard made from preserves, cider vinegar and coarse whole-grain mustard. Feeds a crowd.

Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Chicken breasts baked low and slow over chipped beef with a creamy mushroom soup and sour cream sauce, dotted with bacon. A retro casserole classic that practically cooks itself.

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

Thai-style stir-fried eggplant with ground pork, garlic, green chili, fish sauce, and fresh basil. Fast, punchy weeknight wok cooking in under 20 minutes.

Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.

A fiery Caribbean stoba with lamb simmered alongside habaneros, bell peppers, tomatoes, and allspice, then finished with cucumber, olives, and capers. Slow-cooked island comfort in every spoonful.

Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.

These are excellent vegetarian patties. I have been trying to incorporate some vegetarian dishes into my diet, and this recipe is a keeper. These patties are filling, delicious, and very nutrition-dense. Serve them as veggie burgers, or chop them up and use in a wrap. Either way, delicious!

Impossible ham salad pie makes its own crust from Bisquick as it bakes. Ham, cheddar, and green peas in a creamy egg custard with mustard and mayonnaise.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.