9,195 cow cow recipes

Maryland crab soup loaded with sweet lump crab meat, Old Bay seasoning, potatoes, corn, green beans, and carrots in a beef and tomato broth. The classic Chesapeake Bay vegetable soup.

Fresh cherry sauce simmered with white wine and lemon juice, pureed smooth, then studded with whole cherries. Nutmeg and cayenne add quiet warmth. A make-ahead sauce for pork, duck, or game.

Green Curry Paste (Nam Prik Kaeng Khiew Wah) recipe

Nine grain bread machine loaf with whole wheat flour, 9-grain cereal, honey, and orange juice concentrate. A hearty, nutty multigrain bread with just 5 minutes of hands-on prep.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

Nectarines and raspberries tossed with sugar and crumbled almond biscotti for a no-cook summer fruit dessert. Simple, elegant, and ready in minutes.

Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.

Chilla puri are savory Indian whole wheat crepes studded with grated onion, green chili, and fresh cilantro, cooked on a griddle with ghee. Serve hot with mint chutney or pickle.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

Homemade peach butter with just three ingredients: peaches, sugar, and water. Slow-cooked until thick and spreadable with intense, concentrated peach flavor.

Vegan Irish stew with seitan, potatoes, parsnips, and carrots in a rosemary-herb broth thickened with cornstarch. A plant-based take on the classic Irish stew.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.