3,771 feed recipes

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

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.

Seafood casserole with shrimp, scallops, crab, and oysters in a creamy dill-mayo sauce topped with crushed potato chips. A retro four-shellfish bake with a crunchy golden crust.

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.

A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Dried chickpeas slow-simmered in a spiced tomato sauce with cumin, coriander, cayenne, and turmeric. Serve over rice for a warming, feeds-a-crowd vegan casserole.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Apple-almond stuffed turkey: a Thanksgiving bird packed with tart apples, ham, toasted almonds, currants, citrus zest, and fennel seed in a bread stuffing moistened with apple juice and chicken broth.

A soft, savory yeast bread baked in a casserole dish with cottage cheese, dill, and onion. No kneading required, just mix, rise, and bake for a tender homemade loaf with herb-flecked flavor.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

A savory deep-dish salmon pie with a homemade parmesan crust, rich sour cream and egg filling, melted gruyere, and a whisper of dill. Baked in a springform pan. Serves 8.