3,369 flesh recipes

Slow cooker chicken casserole with mushrooms, artichoke hearts, dry sherry, and tarragon. A set-it-and-forget-it crockpot dinner that cooks 8 hours on low and finishes with a quick thickened pan sauce.

This sauce is a great sub for run-of-the-mill guacamole. Excellent served with most Mexican dishes, especially chicken chimichangas, and will compliment grilled seafood and chicken.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Thai street-style dry egg noodles (Bamee Haeng) tossed with garlic oil, fish sauce, and sweet-sour sauce. Topped with bean sprouts, ground peanuts, and your choice of meat.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Roasted Cornish game hens stuffed under the skin with herbed ricotta, Parmesan, basil, and lemon zest. Roasted with white wine for an elegant one-pan dinner.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Root beer baked beans with bacon, barbecue sauce, dry mustard, and hot sauce simmered together on the stovetop. A sweet, smoky, slightly spicy side dish ready in 40 minutes.

Sage-and-nutmeg-crusted chicken breasts pan-seared in olive oil, then simmered with dry vermouth and sweet red bell pepper. A quick, aromatic skillet dinner with Italian flair.

Microwave creamy mushroom soup with fresh mushrooms, onions, sour cream, and Worcestershire. A quick single-serving soup ready in 15 minutes for two with no stovetop required.

Cha-Cha Murphys are Mexican-style twice-baked potatoes stuffed with salsa, cilantro, buttermilk, sour cream, and Monterey Jack cheese. All done in the microwave.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.