3,583 cooked recipes

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

A lighter noodle casserole made with low-fat cottage cheese, skim milk, carrots, and mushrooms seasoned with basil and thyme. Diabetic-friendly and big enough to feed a crowd. Serves 12.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

French chocolate caramels made with real vanilla bean, melted chocolate, and butter cooked to the ball stage. Old-world confection technique with rich, chewy results.

Freezer mix tacos: pre-cooked beef-tomato mix simmered with chili powder and cayenne for a fast weeknight taco night. Heat, fill, top, eat.

Hands-off oven roast beef seared at high heat for one hour, then slow-cooked in the residual heat of a turned-off oven for five hours. Just one ingredient, zero fuss.

Pressed sandwich: hollowed French bread stuffed with sliced meat, crisp bacon, melted brie, and caramelized onions, then pressed golden in a skillet. Panini-style meat lover's sandwich without a press.

Maine potato donuts use cold mashed potatoes for an extra-tender, never-greasy fried doughnut. Traditional New England recipe spiced with ginger and vanilla. Makes 2 dozen old-fashioned donuts.

This hearty vegetarian chestnut and rice savoury pairs earthy dried chestnuts with brown rice, mushrooms, and a savory yeast extract sauce for a warming one-pan meal.

Seafood paella this style is a streamlined, home-kitchen riff on the Spanish classic. Rice, chicken, and seafood mingle with red pepper, tomato, and jalapeno for a weeknight one-pan dinner.

Paltas rellenas, a Peruvian stuffed avocado dish filled with spiced mashed potato, topped with prawns and black olives, served alongside corn on the cob. A colorful, satisfying meal.

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.

Spiced porridge cooked in milk with cinnamon, currants or raisins, and large flake oats. A warm, creamy breakfast ready in under 10 minutes on the stovetop.

Try something different for dinner with this scrumptious dish made with ground ham and tomato soup.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.