2,512 flesh recipes

A quick, easy and tasty Asian stir-fry! The tahini-orange sauce adds the rich, nutty and slightly sweet flavors, which makes the dish taste absolutely delicious!

North Indian dahl palak: yellow split peas simmered with spinach, then finished with a sizzled tarka of butter, ginger, garlic, and garam masala. Vegetarian, gluten-free, weeknight-friendly.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Three-layer buttermilk cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. A unique, textured celebration cake with tangy-sweet flavor.

Plump bockwurst simmered in heavy ale with bay leaves, cloves, and brown sugar, served over apple cider sauerkraut with caraway seeds. A hearty German sausage dinner in under an hour.

Cheesy turkey and tomato pasta bake with cottage cheese, cheddar, and a buttery breadcrumb crust. Smart leftover-turkey casserole that feeds 12 from Thanksgiving's spoils.

Nutty sesame seeds, sharp Parmesan, and aromatic celery seed combine in this versatile homemade salad seasoning mix. Sprinkle it on tossed greens, baked potatoes, or stir into sour cream for a quick dip.

This simple dish has such a compelling taste, you'll never have leftovers.

Yogurt-marinated chicken thighs cook right on top of basmati rice with curry, cardamom, and cinnamon in this one-pot chicken biriani. Fragrant, hands-off, and endlessly satisfying.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.