9,195 fan fan recipes

Char-grilled baby octopus simmered in red wine and olive oil.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.

Vegan spinach pasta casserole with shell pasta, tomato sauce, soy milk, garlic, and basil baked under breadcrumbs until bubbly. Dairy-free comfort food.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.

Traditional Cornish under roast potatoes parboiled then roasted with onions until the water evaporates and the edges turn golden and crispy. The classic British Sunday roast side dish.

Raspberry coil coffeecake made from rolled dough ropes swirled into a spiral, spread with raspberry preserves, and finished with a sweet powdered sugar glaze.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.

Flaming Slow Cooker Chicken Jubilee. This recipe is perfect for a special occasion, a fancy dinner party, or a larger family dinner.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Tea-smoked chicken breasts use brown rice, brown sugar, cloves, and Earl Grey tea leaves smoldering in a Dutch oven. Chinese-inspired indoor smoking technique that flavors boneless chicken in 16 minutes.