1,843 flack recipes

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Homemade cream soup mix: a dry pantry blend of powdered milk, cornstarch, bouillon and herbs that replaces canned cream-of-anything soup. Lower sodium, no preservatives, ready when you need it.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Beer-marinated shrimp with garlic, chives, and parsley, soaked overnight then broiled in minutes. Served on shredded lettuce with green onions for a light, flavorful appetizer.

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

Bruschetta with chopped tomato salad featuring red and yellow bell peppers, capers, fresh basil, and balsamic vinegar. Low-fat, no oil, served as a mound alongside garlic-rubbed toast.

Southern-style coleslaw with creamy buttermilk dressing, apple cider vinegar, mustard, and celery seed. A tangy, sweet, and crunchy cabbage slaw that gets better after chilling for 2 hours.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Shawrbat adas majroosha, a silky pureed lentil soup spiced with cumin, coriander, and saffron. A traditional Middle Eastern recipe finished with fresh lemon juice.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Mom's oven bag brisket marinated overnight in soy sauce, white vinegar, ketchup, and a heavy coat of coarse black pepper. Low and slow in a cooking bag for fork-tender results.