8,375 fibre recipes

Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.

Crispy baked chicken legs served with homemade mango ginger chutney and toasted coconut carrot rice. A tropical-meets-comfort dinner with bold, layered spices.

Linguine a la Anne is a freezer-friendly ham and mushroom pasta casserole in a creamy evaporated milk sauce topped with Romano cheese, sauteed peppers, and croutons.

Mom's Portuguese sweet bread (massa sovada) for the bread machine, with eggs, milk, and butter for a tender, slightly sweet loaf. Three loaf sizes given. Adjust sugar for sweeter or more savory. The classic Easter and holiday bread.

Poached eggs nestled on warm corn tortillas with sliced avocado, a smoky green chile-tomato sauce, and melted Monterey Jack. California's laid-back take on huevos rancheros.

Polish bigos (hunter's stew) with beef, smoked pork, spareribs, kielbasa, bacon, and sauerkraut. The national dish of Poland, slow simmered, feeds sixteen.

Grand Marnier apricot stuffing with turkey sausage, slivered apples, and thyme. Dried apricots soaked in orange liqueur give this holiday dressing a boozy, fruity sweetness.

A microwave cheesecake recipe with raspberry sauce.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Mexican-style chicken simmered with tomatoes, white wine, almonds, and brown and wild rice. A hearty one-pot arroz con pollo loaded with flavor.

Buttery shortbread cookies topped with caramel, coated in melted chocolate, and pressed with chopped pecans. Homemade Turtle-style candy cookies that make a gorgeous gift box treat.

New Mexico green chile pork stew: cubed pork browned in bacon drippings, simmered with two dozen roasted green chiles and fresh tomatoes. Stovetop or slow cooker, classic Southwest comfort.

Spicy Ham, Bean, Sausage, and Vegetable Soup recipe

Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.