6,100 hell recipes

Stuffed manicotti with spinach and ricotta filling, sliced mushrooms, tomato sauce, and melted mozzarella. Plus an alternate ground beef filling for a heartier take.

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

These succulent meatballs made in their own savory sauce are great served with noodles or rice!

A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.

A convoluted version of Muffaletta salad inspired the the New Orleans sandwich of the same name. Based on a recipe by that Guy on Food Network; a dressed up pasta salad that's packed with loads of punchy flavors and textures then served in Bibb lettuce cups.

Venison chili with both ground and chunked deer meat simmered for two hours in a cumin-oregano-cayenne tomato sauce with kidney beans and hot chili peppers. Lean, hearty, and full of wild game flavor.

Harvest vegetable curry: steamed carrots, winter squash, broccoli, red pepper, summer squash, and chickpeas tossed in a quick curry-ginger-lemon sauce. Healthy, fast, and ready in 30 minutes.

Cincinnati-style chicken chili over spaghetti with kidney beans, onions, and cheddar. Cocoa, cinnamon, and allspice give it that signature Skyline depth.

This is a great tuna recipe, I have made it for several times for my family and friends, they all love it. A good keeper.

Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.

Freshly ground cardamom, cloves, and cumin give this yogurt-marinated chicken biryani its heady, aromatic punch. Served over saffron rice, it's a weeknight-friendly take on an Indian classic.

Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

Roasted red pepper mustard blends fire-charred bell peppers with mustard seeds, sherry, red wine, and honey. A complex artisan condiment for sandwiches, charcuterie boards, and grilled meats.

Saffron-scented rice loaded with chorizo, pork, squid, and clams, studded with almonds, pine nuts, and artichoke hearts. A Catalan spin on paella that feeds a hungry table of six.

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.