1,855 flesh recipes

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Layered Italian bake with rotini, salted zucchini, potatoes, prosciutto, tomatoes, and Parmesan dotted with butter. A hearty make-ahead casserole with serious depth.

End of summer beef stew packed with fresh tomatoes, corn, green beans, peas, potatoes, squash, and carrots. A garden-clearing one-pot meal for the season's last harvest.

Chinese fried rice is probably the most popular take-out food, it's quick-easy to make, and packed with flavors. Because of the simplicity, making it at home becomes so easy, and you can be creative too. No matter what it always comes out with great flavors and textures.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.

Braised beef short ribs coated in Dijon mustard and crispy breadcrumbs, served over a hearty ragout of butternut squash, chickpeas, and kale. Slow-cooked in porter beer with garlic and brown sugar.

Crispy oven-baked fish fingers coated in toasted whole-wheat breadcrumbs, served with a tangy yogurt-Dijon dipping sauce. A healthier homemade take on the freezer-aisle classic.

Vegetarian golden split pea and sweet potato soup spiced with cumin, coriander, turmeric, ginger, and jalapeno. Topped with yogurt, lime, and fresh cilantro.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Indian vegetable rice pilaf with potatoes, carrots, cauliflower, broccoli, peas, green beans, and cashews bloomed in mustard seeds, ginger, garlic, and curry powder. A one-pot oven-baked pilau ready in 35 minutes.