2,104 dream recipes

Warm smoked turkey dip with cream cheese, picante sauce, Parmesan, and green onions. A quick stovetop party dip ready in 15 minutes with just five ingredients.

Pepper chicken in a creamy mushroom sauce with chili powder and teriyaki, browned in butter and simmered in one skillet. A spicy-creamy weeknight chicken dinner with a warm kick.

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

French-style beef stew braised low and slow in Burgundy wine with cream of mushroom soup, onion soup mix, baby carrots, and green olives. Four hours in the oven, almost no prep.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Overnight praline French toast baked on a sticky pecan-brown sugar base. Thick French bread soaked in egg custard, flipped onto a caramel-nut layer, and baked until puffed and golden.

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Krautfleisch is a German pork and cabbage casserole braised with paprika, caraway seeds, and tomato puree. Simmered low and slow until fork-tender, finished with sour cream.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.

Parmesan noodles Alfredo tosses egg noodles in a quick sauce of butter, half-and-half, and grated Parmesan. Five-ingredient Italian-American comfort dinner ready in 30 minutes.

Homemade Boursin-style garlic and herb cheese spread with cream cheese, butter, Parmesan, garlic, parsley, thyme, and marjoram. The classic French appetizer made at home for a fraction of the boutique cheese price.

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

Three cheese balls from one base: blue cheese rolled in fresh herbs, garlicky pecan-coated, and peppercorn-crusted. A retro appetizer that covers every flavor preference on the party platter.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Pot roast in savory cheese sauce made with beef chuck braised in cream of cheddar soup, tomato sauce, mushrooms, and Italian herbs. Fork-tender and rich with cheesy gravy.