4,381 fresh recipes

Wine-marinated venison chops stacked with green pepper rings, rice, onion, and tomato slices, then oven-steamed in a garlicky tomato sauce spiked with Angostura bitters. A complete one-dish meal.

Fettuccine with Butter, Garlic, Parmesan, & Black Pepper recipe

A silky baked custard infused with orange zest, cinnamon, and cloves, set over golden homemade caramel with slivers of candied orange peel. Low-fat, elegant, and worth the overnight chill.

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Grilled pork shoulder steaks rubbed with smoky pasilla chile and garlic, seared fast on the grill and served with a punchy chipotle Dijon mustard. A quick weeknight take on pork butt, ready in minutes.

Provencal potatoes with tomatoes, shingled in olive oil with tomato paste and baked until crisp at the edges. Finished with Parmesan under the broiler for a quick rustic French side.

No tomato and not very cheesy but very delicious. Recipe for the pizza base as well as the topping. Use your own pizza base recipe if you prefer or a store bought one.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Oaxaca tostada bites: tortilla chips topped with a mole-spiced black bean mash of cocoa, cumin, and cinnamon, cool avocado cream, pepper jack, and lettuce. A no-cook, party-ready Mexican appetizer.

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

Broccoli simmered in reduced chicken broth with garlic, onion, and caraway seeds, then finished with dollops of ricotta that melt into a creamy, light sauce over pasta.