2,458 dried recipes

Fluffy no-bake orange Jello salad with cream cheese, whipped topping, mandarin oranges, and crushed pineapple. A retro potluck side that chills overnight and feeds a crowd.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

Pan-cooked chicken breasts and cubed potatoes topped with a quick Dijon mustard, white wine, and sour cream sauce. A French-style dinner for two in 40 minutes.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Chilled strawberry soup blended with red wine, plain yogurt, and sugar. A no-cook summer dessert soup that chills overnight for deep berry flavor.

Slow cooker chicken breasts stuffed with a peanut butter, honey, cumin, and mint filling. Rolled into packets and braised in peanut-bouillon broth for tender, savory results.

Italian-style cheesy popcorn tossed with grated Parmesan, basil, oregano, and black pepper. A low-calorie savory snack with big flavor.

Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Peach ice cream crown cake stacks vanilla ice cream and ladyfingers in a springform mold, finished with sliced peaches and a glossy white wine sauce. A no-bake summer showstopper.

Pistachio-stuffed mushrooms: mushroom caps filled with chopped stems, toasted pistachios, breadcrumbs, and marjoram, then broiled until golden and bubbling. A crunchy, nutty party appetizer in under half an hour.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Filet mignon brochettes marinated in red wine, honey, cumin, and coriander, grilled with sweet red peppers and red onions. A premium cut on a skewer that cooks to rare in just 4 minutes.

Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.