7,789 grate recipes

Tortillas rolled with ham, Monterey Jack, and green chilies, smothered in homemade cheddar cheese sauce and baked bubbly. Easy Baja-style comfort food for six.

Brunch pizza topped with ham, mozzarella, and a poured egg-milk custard baked on pizza dough until set and golden. Five ingredients, 30 minutes.

Sour cream potato casserole with frozen hash browns, cheddar cheese, cream of chicken soup, and a crunchy buttered cornflake topping. The classic funeral potatoes everyone fights over.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.

Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.

Bourekakia - Greek honey nut rolls in phyllo dough with cinnamon, orange zest, and a hot honey-lemon syrup. Crispy, buttery pastry spirals soaked in sweet syrup like baklava.

Persimmon orange cookies made with persimmon pulp, orange juice, orange zest, warm spices, nuts, and raisins. Bake as drop cookies or cut into brownie-style bar squares.

Linzertorte fingers with a buttery ground almond pastry layered with raspberry jam and topped with sliced almonds. An Austrian-inspired bar cookie for elegant holiday baking.

Orange spice muffins with whole wheat flour, sour cream, fresh orange zest, cinnamon, cloves, and nutmeg. Topped with cinnamon sugar for a warmly spiced holiday breakfast.

Classic Japanese teriyaki fish marinated in soy sauce, fresh ginger, garlic, and sake, then cooked in the microwave in under 10 minutes. A quick homemade teriyaki fish recipe with simple pantry ingredients.

Frozen lemon torte with a cookie crumb crust, a tangy lemon mousse filling, and a bright raspberry sauce. A no-bake dessert that slices cleanly straight from the freezer.

Green chile quiche loaded with canned green chiles and mixed cheese in a flaky pastry crust. A Southwestern twist on classic quiche with six eggs for a rich, custardy filling.

Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.

Lemon mousse pie folds whipped cream into a tangy gelatin-set cream cheese base for a no-bake citrus pie that lands somewhere between cheesecake and chiffon.

Braided almond breakfast bread made with bread machine dough, filled with almond paste and orange zest. Impressive yeasted loaf with twisted strips revealing the sweet filling.