2,399 flack recipes

Sharp cheddar fondue with apple juice, Dijon mustard, and onion powder served with crusty bread cubes and blanched vegetables. A fall-inspired cheese dip ready in 30 minutes.

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

The addition of cream cheese makes this quiche wonderfully rich and creamy in t exture.

Grilled albacore tuna steaks with melted cheddar on toasted ciabatta, topped with peppery arugula and sweet pickle mayo. A restaurant-quality sandwich in 20 minutes.

Spaghetti aglio e olio with a twist: 12 cloves of garlic (half sliced golden, half raw and minced) tossed with olive oil, chicken broth, and parsley. Bold and simple.

Spicy Mexican-style bean soup with bacon, jalapenos, red bell peppers, fresh tomatoes, V8 juice, cumin, and chili powder. A hearty, smoky bean soup that simmers low and slow.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Kenyan samosa-style bread machine loaf with spiced ground beef, peas, and East African aromatics. A fusion bread that bakes the flavors of Kenya into a yeast loaf.

International chicken curry in the slow cooker with tomatoes, raisins, bell peppers, and warm curry spice. A hands-off 8-hour braise that delivers tender, saucy chicken pieces over rice.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Seared pork tenderloin roasted with bell peppers, zucchini, and onions in a rosemary white wine and apple juice sauce with red currant jelly. A gorgeous autumn dinner in one hour.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.