4,399 flack recipes

Browned chicken thighs simmered in a Cuban-inspired sauce of dark rum, orange juice concentrate, cumin, and oregano, served over lettuce with black beans, pimentos, and citrus garnish.

Indian hot spice mix dry-roasted with cumin, dried chiles, peppercorns, cardamom, cinnamon, mustard seeds, and fenugreek. A homemade garam masala with serious heat.

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Leftover beef and frozen hash browns simmer with onions and gravy in the crockpot for a hands-off comfort meal that transforms leftovers into something special.

Bean soup with dumplings simmers kidney and black beans with corn, green chiles, and chili powder, then steams fluffy cornmeal dumplings right on top. A hearty, Southwestern one-pot meal with cornbread-style dumplings.

Homemade V8 juice from 15 pounds of ripe tomatoes with celery, onion, garlic, horseradish, and lemon juice. A big-batch vegetable juice for canning or freezing.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

A homemade version of vegetable pizza that uses crescent rolls and cream cheese.

Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.