2,636 cooked recipes

Sliced turkey and Swiss cheese piled high with slow-caramelized onions and sweet mustard, pressed until golden on whole wheat bread. This turkey panini turns leftover turkey into a gourmet grilled sandwich.

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

A savory and hearty crockpot stew made with succulent beef, potatoes and juicy tomatoes.

My whole family, they love this chicken with garden vegetables, yuuuuumy. We enjoy it so much!

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Quick curried chicken with apples, grapes, raisins, and yogurt over rice, topped with peanuts. A fruity, aromatic weeknight curry ready in 35 minutes.

Layered shrimp enchilada bake with corn tortillas, refried beans, green chiles, sweet corn, and melted cheese. This Mexican-style casserole feeds 8 and comes together in under 45 minutes for an easy weeknight crowd-pleaser.

A simple and scrumptious fried rice made with green peas, bean sprouts and mixed herbs.

Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!

Crisp asparagus spears meet charred red peppers and tangy goat cheese in this vibrant spring salad. Fresh shallots and garlic-spiked vinaigrette bring the whole thing together in under 10 minutes.

Marinated shrimp and sweet peppers come off the grill smoky and charred, then toss with lemon-chive pasta, feta, and briny olives for Mediterranean flair.

Wasn't sure about using ground chicken instead of beef to make bolognese, but I was surprised by how flavorful it turned out. For ground chicken, I just chopped chicken breasts into tiny pieces, and it worked like a charm. I have to say that I will definitely be making this recipe again very soon.

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

A lighter vegetarian lasagna with homemade veggie-red wine tomato sauce, ricotta, fresh spinach, and nonfat mozzarella. Ovo-lacto friendly and packed with vegetables in every layer.