4,381 fresh recipes

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.

Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Grilled chicken breast topped with warm fruit salsa of kiwi, strawberries, and cantaloupe marinated in a hot raspberry vinegar and tarragon dressing.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Authentic Italian tiramisu with zabaglione, mascarpone, and espresso. Marsala-based custard layered with rum-soaked sponge cake in wine glasses. Serves 8, chill 3 hours.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

Golden, crispy hand pies filled with a sweet homemade blueberry filling, wrapped in tender buttermilk dough and pan-fried to a shattering crunch. Old-fashioned Southern fried pies done right at home.

Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.