313 first recipes

Baked spinach balls with herb stuffing mix, parmesan, eggs, and butter. Crispy outside, tender herby inside, freezer-friendly party appetizer that always disappears first.

Silky duck liver mousse enriched with brandy, hazelnut liqueur, and a hint of nutmeg. Baked in a water bath until set, then spread on toasted French bread for an indulgent first course.

Crunchy bran muffins with a brown-sugar streusel topping over a moist, tender crumb. The bran cereal soaks in hot milk first, so these high-fiber breakfast muffins never turn out dry or gritty.

Crispy fried lemon rosette cookies made on a traditional rosette iron, dusted with powdered sugar. Lacy, paper-thin Scandinavian-style cookies that shatter under the first bite. A holiday classic.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Chilled peach soup blended with sour cream, tropical fruit juices, and dry sherry, garnished with fresh mint. A no-cook cold soup inspired by The Greenbrier resort, served as a first course or dessert.

BBQ spareribs marinated overnight in a New Mexican dried chile and tequila sauce with cumin, allspice, and brown sugar. Boiled first, then grilled for smoky, spicy bark.

Chocolate peanut dream pie with creamy peanut butter folded into chocolate pudding, lifted with whipped topping, and chilled in a graham cracker crust. The 4-ingredient potluck pie that disappears first.

Chinese twice-cooked pork with black mushrooms, bean curd, bamboo shoots, and bell peppers in a soy-ginger sauce. Simmered first, then stir-fried for tender, flavorful slices.

Layered shrimp appetizer with a cream cheese and sour cream base, spiced chili-horseradish cocktail sauce, and fresh shrimp on top. A retro party dip that always disappears first.

Sesame crunch chicken oven-fried with a cornflake and sesame seed coating, marinated first in evaporated milk and Worcestershire for juicy, golden, shatter-crisp skin.

Silky blended corn soup with fresh kernels, leeks, and cream. Modern comfort food ready in 40 minutes for easy vegetarian dinners or elegant first courses.

This has been a hit since I first made it on X-mas a few years ago! This dish has been demanded at every occassion!

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

Italian sausage simmered in tomato sauce with white wine, fresh mushrooms, and oregano. Seared first, then braised low for an hour. A savory hot appetizer.

Chilled honeydew melon soup with mint, honey, lime juice, and buttermilk for a tangy edge. A refreshing 6-ingredient summer first course or light dessert.