2,748 dried recipes

Raw zucchini sauce blended with yogurt, garlic, lemon, and basil. A no-cook sauce for pasta or baked potatoes that comes together in minutes.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Cucumber yogurt sauce with shredded cucumber, dill, scallions, and a splash of vinegar. A cool, tangy tzatziki-style dip that pairs with grilled meats, pita, or appetizers.

Chicken with Mushrooms recipe

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.

Chicken marinated overnight with garlic, oregano, prunes, olives, and capers, then baked with brown sugar and white wine. A legendary party dish that serves a crowd.

Grilled Loin of Pork with Tart Cherry Sauce recipe

Oven Swiss steak braised in bacon drippings with mushrooms, tomatoes, onion, and tarragon, finished with a cream-thickened pan sauce. A tender, old-fashioned beef braise with a luxurious twist.

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Stuff your chicken breasts with this easy to follow recipe that uses mushrooms, ham and parmesan cheese.

Homemade jalapeno mustard with yellow and black mustard seeds, toasted coriander, garlic, and white wine. A spicy, grainy condiment with real heat from fresh jalapenos.

A tender and succulent pot roast that is simmered to perfection in a savory sauce made of red wine.

Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.

Selyodka pod ukropnym sousom is a Russian herring appetizer marinated in red wine vinegar, olive oil, sugar, and dill. A classic cold zakuska that chills for hours before serving.

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.