9,195 cow cow recipes

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Lobster tail pasta in a creamy lemon and sherry sauce with sauteed mushrooms. A rich, elegant dish that comes together in under 30 minutes.

High-protein cottage cheese vegetable dip blended smooth with Dijon mustard, curry powder, lemon juice, and onion. Lighter alternative to sour cream dip with a warm spice profile.

Old-fashioned buttermilk rolls topped with poppy seeds and brushed with melted butter. Soft, tangy, and ready in about an hour. Makes 2 dozen dinner rolls.

Honey icing made with a boiled sugar-honey syrup poured over beaten egg whites with melted marshmallows. A fluffy, glossy frosting with floral honey sweetness for cakes.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.

Great on toast of waffles! This recipe gets 30% or less of its calories from fat. This is a low sodium recipe.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

Buttery blueberry muffins bursting with berries thanks to a clever trick: mashing half a cup of blueberries into the batter for intense fruit flavor in every single bite.

Not so meaty bean soup uses a dried bean mix simmered with seasoning packet, then partially blended for a creamy-yet-chunky texture. Plant-based and pantry-friendly, no meat needed.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Puff pastry patty shells (vol-au-vent cases) with golden flaky walls and a hollow center for creamy fillings. Two-ingredient pastry cases that bake sky-high from frozen rounds.

Spiced pickled peach slices preserved in white wine vinegar with brown sugar, dried chili peppers, cinnamon, cloves, and allspice. Ready after 3 weeks of curing in the jar.

Whole peeled tangerines soaked overnight in a honey-lime syrup spiked with dark rum. An elegant, refreshing fruit dessert that's simple to prepare and feeds a crowd.

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.

Toast cumin and coriander seeds until fragrant, then pound with fresh green chilies, lemongrass, galangal, and shrimp paste into an authentic Thai green curry paste bursting with heat and herbal brightness.