9,806 fibre recipes

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Easy focaccia topped with sage and onion: individual rounds of bread dough brushed with olive oil and crowned with sliced onion, fresh sage, and kosher salt, baked hot and golden. A quick shortcut focaccia.

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Campfire potatoes are a cheesy foil-packet side for the grill, sliced potatoes and onion with butter, cheddar, and a splash of Worcestershire, steamed tender in broth. Easy, no-cleanup cooking for cookouts.

Flaky filo pastry rolled around a rich tomato, mushroom, and roasted cashew filling with red wine and basil. A savory vegetarian strudel that steals the show at Christmas dinner.

Louisiana-style oyster and mushroom dip built on a blond roux with shallots, celery, garlic, and shucked oysters. Rich, briny, and ready for crackers or crudites.

Southern gems muffins made with cornmeal, graham flour, and brown sugar for a sweet, hearty quick bread. A classic Southern recipe that bakes up golden in just 25 minutes.

Slice-and-bake walnut refrigerator cookies with brown sugar and toasted walnuts in a buttery dough. Roll into logs, chill overnight, slice thin, and bake fresh whenever the craving hits.

Turn leftover pasta, rice, meat, and vegetables into a bubbling casserole with a quick homemade white sauce. The ultimate fridge-clearing dinner, ready in an hour.

Beverly Hills Hotel copycat Dutch baby with thinly sliced apples, cinnamon sugar, and a touch of almond extract. The classic Polo Lounge brunch pancake puffed in a skillet and dusted with powdered sugar.

Soft cranberry apple cookies with brown sugar, cinnamon, and orange zest. Loaded with chopped fresh fruit for a chewy, tart-sweet drop cookie that's a fall baking favorite.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Creamy puréed winter squash soup with nutmeg and sautéed carrots, topped with a ruby-red whole berry cranberry dollop. A stunning fall soup that's lighter than it looks thanks to skim evaporated milk.

Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.

Chicken and yellow rice that's baked to perfection in a casserole.