2,457 dried recipes

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Eggnog bread pudding baked in a water bath with cinnamon-raisin bread, brandy, nutmeg, and half-and-half, served with a cranberry-maple bourbon sauce. A festive holiday dessert.

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.

Spaghetti tossed with black-eyed peas, artichoke hearts, black olives, and Parmesan in a garlicky bean broth. A hearty, protein-packed meatless pasta dinner in 30 minutes.

Radicchio leaves brushed with lemon oil and filled with melted Monterey Jack cheese. A 5-ingredient, low-carb appetizer ready in under 10 minutes.

Old-school chicken foot soup with sauteed breast meat, carrots, onions, garlic, and herbs simmered in a roux-thickened broth with white wine. Rich, collagen-loaded comfort food served over rice.

Rustic carrot and wheat berry soup simmered in white wine with tomatoes, garlic, and fresh basil. Vegan, hearty, and naturally thick from the chewy whole grain.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Low-calorie saffron chicken braised with mushrooms, peas, and olives in a creamy paprika sauce, served over rice. Skinless chicken breasts keep it light and lean.

Italian zucchini ricotta fritters with garlic, scallions, and bright lemon zest, pan-fried in olive oil until crisp and golden. Crispy on the outside, tender and herby inside.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Chicken breasts Veronique-style with seedless green grapes: pan-simmered in white wine, orange marmalade, tarragon, and cream. A French bistro classic with a fruit sauce that comes together in 30 minutes.

Pasta con broccole with blanched broccoli in a fresh tomato sauce spiked with garlic, hot pepper flakes, basil, and oregano. A classic Italian-American vegetable pasta.