4,550 cooked recipes

House Park beans are Texas-style pinto beans slow-boiled with chili powder, garlic, and a touch of sugar. No soaking, no meat, just simple seasoned pintos cooked low and long.

Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Basic quinoa cooked pilaf-style with garlic and olive oil, toasted in the pan before simmering in chicken broth. A nutty, fluffy grain side dish in under an hour.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

One-pot egg noodles cooked in golden onion soup broth and tossed with garlic bread crumbs, parsley, and parmesan. A pantry-friendly Italian-style pasta ready in 30 minutes.

Fruit and cheese pita pockets stuffed with low-fat cottage cheese, diced cheddar, kiwi, pineapple tidbits, and chives for a quick no-cook lunch ready in 10 minutes.

Linguine with roasted garlic and littleneck clams steamed in white wine with red pepper flakes and parsley. A simple, elegant Italian seafood pasta.

Penne pasta with a blended tuna-walnut pesto sauce, lemon zest, fresh basil, and parsley. A quick no-cook sauce made in the food processor and tossed with hot pasta in 30 minutes.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

A favorite among kids and kids at heart is the Colonel’s Mac aroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven, like it originally as when it was made fresh.

Caribbean guisado loaded with pumpkin, yucca, chickpeas, and pinto beans, slow-roasted with 16 cloves of garlic and fresh cilantro until the vegetables melt into a thick, fragrant sauce.

Whole wheat sweet potato biscuits with honey, apple juice, and walnuts. Dairy-free vegetarian biscuits with a tender crumb and nutty crunch.

Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.