3,618 flack recipes

Put your fishing pole to use with this savory dish that will have you wishing it was summer all year long!

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.

Hard-seared chicken breasts finished with a tangy white wine vinegar, garlic, and thyme pan sauce. A French bistro classic ready in just 25 minutes with 8 simple ingredients.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.

Turkey breast Marsala pounded thin, dredged in herbed flour, and sauteed in butter with a quick Marsala wine and chicken broth pan sauce. An Italian-style dinner ready in 30 minutes.

English walnut salad tosses red lettuce, watercress, and arugula with whole walnuts in a walnut oil and olive oil vinaigrette with red wine vinegar. Nutty, peppery, and elegant.

Marinated vegetable salad with cauliflower, cucumber, and tomato in a white wine and lemon vinaigrette. A make-ahead side dish that marinates overnight and serves in lettuce cups.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

Maple-flavored smoked turkey brined overnight in salt, brown sugar, maple flavoring, white wine, and spices. A two-stage process: smoke first for flavor, then roast to finish cooking.

Mirliton casserole with ground beef, onion, bell pepper, and parsley topped with bread crumbs and baked until golden. A classic Louisiana Cajun side dish using chayote squash (mirliton) as the star vegetable.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.

Baked fish fillets topped with a cilantro, lime, jalapeno, and toasted almond sauce. A light Mexican-style seafood dish with bright, fresh flavor.

Grilled butterflied leg of lamb marinated in olive oil, lemon juice, tomato paste, rosemary, and garlic. Marinate overnight, grill 30 minutes, and slice thin for a crowd.