2,501 dan recipes

Ham and noodle hot dish is the classic Midwestern church-potluck casserole with egg noodles, cubed ham, corn, green peppers, and cream-of-soup base, finished with a buttery corn flake topping.

Southwestern white chicken chili with cannellini beans, green chiles, cumin, and oregano. A lighter no-tomato chili topped with melted Monterey Jack.

Overton's seafood gumbo is the real Louisiana deal: homemade seafood stock, slow-cooked okra, the holy trinity, a dark roux, then pounds of shrimp, crab, and oysters. Served over rice with file at the table.

One-skillet Polish sausage dinner with kielbasa, mushrooms, celery, and instant rice in a savory tomato-Worcestershire sauce. Ready in under 45 minutes.

Artichoke and red pepper pizza on a par-baked crust with a roasted garlic-olive oil base, mushrooms, olives, basil, mozzarella, and Parmesan. No red sauce needed.

Haupia pumpkin pie combines Hawaiian coconut pudding on top of a spiced pumpkin filling with shredded coconut and whipped cream. A tropical twist on classic pumpkin pie.

Meatball paprikash with pork meatballs simmered in a smoky paprika and tomato sauce finished with sour cream, served over egg noodles. A Hungarian-inspired one-skillet dinner for four.

Sour cream pumpkin coffee cake with a tender vanilla batter, spiced pumpkin filling layer, and a brown sugar-cinnamon streusel sandwiched and topped. Fall brunch favorite.

Rich baked casserole of lump crab and shrimp with Italian breadcrumbs, mushrooms, hard-boiled eggs, and a creamy mayo-evaporated milk base. A 30-minute showstopper.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

No-bake pumpkin ice cream pie in a graham cracker crust with vanilla ice cream, pumpkin puree, and warm spices. A frozen Thanksgiving dessert that takes minutes to assemble and tastes like fall in every bite.

Creamy sausage broccoli chowder with kielbasa, potatoes, corn, and red peppers in a rich cream of broccoli and chicken broth base. Hearty weeknight soup.

One-pan skillet lasagna with ground beef, ricotta, mozzarella, and uncooked noodles simmered right in the sauce. Classic lasagna flavors, zero oven, one dish cleanup.

Red beans and rice with ham, a quick Creole-style skillet built on the holy trinity, garlic, and a little jalapeno heat, simmered with canned kidney beans and spooned over rice. Weeknight-fast.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.