194 found recipes

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.

Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

No-bake chocolate bran bars packed with dried apricots, prunes, and crunchy bran flakes, bound together with melted semi-sweet chocolate and a touch of molasses. Wholesome snacking with a chocolate twist.

To Do Tarts: small pecan cookies bound with ground stale bread, orange zest, and stiffly beaten egg white. Five-ingredient nut cookies with no flour and no butter, ready in 30 minutes.

Vegan spinach lasagna layers tender noodles with steamed spinach, broccoli and mushrooms, all bound in a creamy tofu cheese sauce. No dairy, no eggs, just a hearty veggie-packed dairy-free lasagna.

Sausage-stuffed mushrooms: caps filled with hot Italian sausage seasoned with fennel and red pepper, bound with a creamy bechamel, studded with olives and topped with Parmesan, then baked until bubbling and browned. A standout party appetizer.

Hearty vegetarian burgers made with chopped brazil nuts and bulgur wheat, bound with herbs, tomato puree, and egg. Bake them, pan-fry them, or shape into falafel-style bites for stuffing into pita.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

No-bake fruit and nut balls made with cherries, dates, walnuts, almonds, and coconut, bound with a single egg and rolled in sugar. Five-ingredient old-fashioned candy with a chewy, dense bite.

A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.

Pauline's slaw is a fruit-forward Waldorf-leaning coleslaw: shredded cabbage, chopped apple, golden raisins, and a hint of lemon, all bound in a creamy mayo-and-sour-cream dressing. Five-minute side dish.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.

Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.

Thai-style stuffed green peppers filled with chopped fresh mushrooms, scallions, garlic and ginger bound with a cornstarch slurry. Baked or steamed and finished with slivered dried chilies. A light vegetable side or vegan main.

Seafood crepes stuff thin pancakes with poached monkfish, scallops, and shrimp bound in a garlic-infused Gruyère cream sauce, then bake until bubbling. A French bistro starter or light luncheon dish that punches well above its ingredient list.