9,195 cow cow recipes

Galliano barbecue sauce with ketchup, chili sauce, dark brown sugar, and lemon juice. An Italian liqueur twist on classic BBQ sauce for ribs, chicken, or burgers.

Fresh vegetable relish with celery, tomatoes, green pepper, and lettuce in a sweet vinegar-ketchup dressing. A no-cook condiment ready in 10 minutes.

Sweet and tangy homemade BBQ sauce with brown sugar, chili sauce, lemon juice, and dry mustard. Simmers in 30 minutes and pairs with chicken, pork, or sausages.

Three-ingredient molasses glaze for poultry and pork made with Dijon mustard, chili sauce and molasses. Sweet, tangy, and ready in 10 minutes for quick BBQ basting.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Old-fashioned ripe cucumber catsup made with overripe cucumbers, vinegar, sugar, cinnamon, and cloves. A heritage condiment perfect for using up end-of-season garden cucumbers.

Sweet Indian lemon pickles (nimbu ka achar) with whole lemons cured in salt, cumin, and black pepper, then candied with sugar, raisins, and dried chiles. A traditional condiment that builds flavor over weeks.

Vegetarian five-pepper chili with three dried beans, fresh tomatoes, and dry-roasted spices. A meatless chili built on jalapeno, Hungarian, Cuban, and cheese peppers for layered heat.

Whole wheat carrot spice bread with oats, dates, and warm cinnamon-ginger spice. A hearty, low-fat quick bread made with applesauce and egg whites instead of butter or oil.

Old-fashioned crystal pickles brined for 8 days then boiled in a sweet spiced vinegar syrup until translucent. A heritage canning recipe with cinnamon, allspice, and cloves.

Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Chewy almond paste macaroons with crackled tops and tender centers, baked from a homemade four-day-aged paste of blanched almonds and egg whites. The classic Italian-style cookie before the French sandwich version took over.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Orange barbecue sauce made in the microwave in 4 minutes with orange juice, zest, ketchup, brown sugar, and dry mustard. A citrusy twist on classic BBQ sauce.

Middle Eastern lentil stew with potatoes, zucchini, and cumin, served with lemon wedges. A hearty, budget-friendly one-pot meal that's naturally high in fiber and protein.