10,000 dried recipes

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

Best red snapper Veracruz bakes flaky pan-seared snapper under a tangy tomato sauce loaded with green olives, capers, peppers and a whisper of cinnamon. The classic coastal Mexican pescado a la Veracruzana.

This succulent Eastern dish has a unique spicy taste that will have you begging for a second helping.

Lightning-fast bay scallop saute with tri-color bell peppers, garlic, white wine, fresh basil, and toasted pine nuts over pasta. A low-calorie seafood dinner that's on the table in 20 minutes.

My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.

Simply delicious salad that can be served with any main course.

"...For those who love a harmony of softly blended flavors with the faint suggestion of seafood..."

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

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

Lamb Klephtiko: Greek-style boneless leg of lamb studded with garlic, bay, cinnamon, and oregano, wrapped in parchment and slow-roasted 4 hours until fall-apart tender.

Let your kitchen take in the delicious aroma of this succulent and savory stew.

Very light and tasty noodle salad, I added more garlic, and some cucumber, good combination and flavor.

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

Roasted winter squash and chicken thighs braise with prunes, garlic, cinnamon, and fresh orange into a North African-leaning one-pan dinner. Sweet, savory, and built for cold weather.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.