2,321 eater recipes

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Eggplant Napoli baked in layers with homemade oregano tomato sauce and melted cheese. A simple Italian-style eggplant casserole with no breading required.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Savory green beans with mushrooms, basil, and lemon juice cooked entirely in the microwave. A quick, no-fuss vegetable side dish ready in under 20 minutes.

Cold spiced shrimp poached in ginger, dry sherry, scallions, and Szechwan peppercorns. Chilled in the cooking stock for maximum flavor absorption.

Rainbow Holiday Cup cocktail with rum, cinnamon schnapps, orange juice, bitters, and grenadine over ice. A festive mixed drink served cold or heated as a warm holiday toddy.

Oat bran hot cereal cooked in orange juice with raisins and cinnamon. A quick 5-minute high-fiber breakfast with stovetop and microwave directions.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

Country chili made with black-eyed peas and sausage instead of the usual kidney beans and ground beef. Soaked overnight, simmered with canned tomatoes, chili powder, and garlic salt for a Southern take on chili.

Ice cream pie with a self-forming spice cake crust that collapses into a pie shell as it bakes. Filled with maple nut or cinnamon ice cream and frozen until firm.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Ranch chicken stir-fry with boneless chicken breast, ranch dressing mix, and frozen vegetables. A 5-ingredient weeknight dinner ready in under 30 minutes.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Chilled curried coconut soup with flaked coconut simmered in milk with curry powder and cloves, thickened with egg yolks, and served cold with toasted coconut.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.