2,457 dried recipes

Here's a light, spicy chicken recipe for a warm-weather evening.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Invite your neighbors over for dinner so they can try this succulent and tantalizing dish that can easily be made with your crockpot.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Quick minestrone soup with potatoes, frozen mixed vegetables, kidney beans, and Italian seasoning in vegetable broth. Vegetarian, Parmesan-topped, and ready in 35 minutes.

British leek and potato pie wrapped in crispy phyllo with cider-cream sauce and Hereford cheese. Elegant vegetarian main with layers of buttery, golden pastry.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

Greek rabbit stifado braises marinated rabbit with whole pearl onions, tomato, wine, vinegar, and warm spices. A rustic Peloponnese classic with deep, sweet-tart sauce.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Broccoli with roasted red peppers tossed in a quick water saute with sliced garlic and fresh marjoram. A bright, oil-free Mediterranean side that doubles as a warm salad with a squeeze of lemon.

Not too sweet, very smooth and creamy, but not super rich; strawberries and apricot jam bring lots of fresh and fruity flavor, the phyllo pastry comes out golden brown and crispy. A delicious and guilt-free dessert that everyone will enjoy!