5,050 cow cow recipes

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

Palak raita with wilted fresh spinach stirred into cool yogurt with green chile, black pepper, and cayenne. A classic Indian condiment that pairs with any curry.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Minted veggie dip blends non-fat yogurt, light sour cream, fresh cucumber, garlic, and chopped mint into a cool, creamy dip for raw vegetables. Light, refreshing, and low-fat.

Budwig cream blended with cottage cheese, cold-pressed oil, banana, honey, and lemon juice. A nutrient-dense no-cook breakfast inspired by the Budwig protocol.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Old-fashioned raisin fudge with unsweetened chocolate, molasses, and chopped nuts cooked to soft ball stage. A rich, dark candy with deep caramel flavor.

Rum-soaked chicken baked with sweet potatoes, raisins, cinnamon, and ginger in a brown sugar glaze. A warm, Caribbean-inspired one-pot casserole with island spice.

A vegetarian beet soup loaded with cabbage, potatoes, tomatoes, and bell pepper, seasoned with dill seed and finished with a swirl of yogurt. A Turkish twist on classic borscht that's hearty, vibrant, and nourishing.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.

Spaghetti tossed with toasted walnuts, black olives, pimientos, garlic oil, and Parmesan. A no-sauce Mediterranean pasta that's nutty, briny, and endlessly satisfying.

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.