2,321 eater recipes

Indian pheasant curry with a hand-pounded spice rub of coriander, cumin, sesame seeds, turmeric, chili, and ginger. Braised low and slow until fork-tender in a simple, aromatic sauce.

Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.

Whole roast turkey stuffed with sausage, crouton, and giblet broth stuffing. A step-by-step guide from thawing to carving for a traditional holiday centerpiece.

Ground beef and green bean casserole with mushroom soup and a crispy Tater Tot topping. A hearty one-dish weeknight dinner the whole family will eat.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Microwave chicken noodle soup made entirely in a covered casserole, with bone-in chicken, basil, rosemary, carrots, celery, and thin egg noodles. Simple sick-day comfort.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.

Golden-fried baby potatoes simmered in a tangy tamarind sauce with cardamom, fennel, turmeric, and cinnamon. This vegetarian dum aloo is Indian comfort food at its finest.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.

Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.

Sun-dried tomato tapenade with capers, garlic, lemon, and herbes de Provence. Rehydrated, oil-cured for a week, then pulsed into a coarse Provencal spread.

Lightened-up Irish colcannon using instant potato flakes and skim milk for a fast, low-calorie version of the classic cabbage and potato side. Ready in 20 minutes.

Easy miso soup with cubed tofu, swiss chard, fresh corn kernels, and scallions. Six ingredients, ready in 15 minutes, naturally vegan and gluten-free if you use a soy-free miso.

Grilled pork loin roast with an orange juice and brown sugar glaze, finished with a grape-studded orange sauce. Mesquite-smoked on a kettle grill for smoky citrus flavor.