2,388 cooked recipes

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

Vegetarian pasta with cannellini beans, canned tomatoes, garlic, and oregano in a quick simmered sauce. A hearty one-skillet dinner with pantry staples.

Lentil and tomato soup with rosemary, miso, and a pinch of arame seaweed blended smooth. A vegan soup with hidden umami depth from miso and seaweed that keeps you guessing.

Potato moussaka casserole with ground lamb, barley, tomato sauce, and a custard topping baked until golden. A simplified Greek-style casserole that swaps eggplant for sliced potatoes.

Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.

Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.

Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Sauerkraut and ground beef casserole with rice, tomatoes and green pepper. Tangy Midwestern potluck dish that doubles easily for a crowd.

Turkey nachos layer seasoned refried beans, cumin-spiced turkey with green chilies, and melted Monterey Jack over crisp corn chips. A clever way to use leftover holiday turkey.

The sauce was too much like spagetti sauce. I cooked the pork chops in the sauce for hours and it was tender, but the pork flavor was diminished; I would prefer to taste the pork more.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.

A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste.