10,000 fresh recipes

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Grilled shrimp, chicken, and pineapple kebabs brushed with a sweet-hot jalapeño baste and lemon juice. A colorful, crowd-pleasing skewer for cookouts and summer grilling.

Tiny turkey knaidlach (matzo ball dumplings) made with ground turkey, matzo meal, parsley, and a hint of nutmeg. Bite-sized, boiled, and perfect for floating in chicken soup or serving at Passover.

Layers of seasoned ground beef, sweet peppers, peas, corn, and shredded potatoes baked under a creamy tomato-chicken soup sauce and melted cheddar. Family casserole comfort.

Seafood Gumbo From the New Basic's Cookbook recipe

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

An easy spiced double peach bread for the bread machine. Floral and packed with Georgia goodness from down south.

Potato and brown rice burgers are vegetarian patties bound with whole wheat breadcrumbs and parmesan, served with a cool cumin-garlic yogurt sauce. Grill, griddle, or broil for crispy edges.

Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

Slow braised venison with current and earthy Chanterelle mushrooms.

Bacon-wrapped fried oysters poached in oyster liquor with Worcestershire, then breaded and pan-fried until golden and crispy. A classic seafood appetizer with serious crunch.

Breakfast sausage bread rolls mild and hot Italian sausage, mushrooms, onion, and mozzarella into a stuffed jelly-roll loaf for sliceable, freezer-friendly brunch wedges that beat any boxed pastry.

Chicken thighs coated in a Dijon mustard egg wash and baked with a basil-paprika breadcrumb crust until golden and crisp. A lighter oven-fried chicken with a tangy, spicy kick in just 40 minutes.