646 hero recipes

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.

Cheesehorns: soft whole-wheat yeast rolls wrapped around cheese slices and mixed herbs, baked into crescent-shaped savory horns. A make-ahead snack or dinner-basket bread.

Broiled shrimp and scallops marinated in brandy, olive oil, and Herbs de Provence, then crisped under the broiler with a breadcrumb coating. Served with a silky white wine beurre blanc and a squeeze of lemon.

Penne with Provencal Eggplant & Sweet Peppers recipe

Bread machine hamburger buns with a hint of dried herbs and a sesame-topped golden crust. Soft, sturdy, and bakery-style. Doubles as hot dog buns with a quick reshape.

Baked beef and sour cream casserole layered with apple-and-herb stuffing. Browned ground beef bound with sour cream, sandwiched around stuffing for a hearty, retro-feeling main.

Creole eggplant stuffed with oysters scoops tender baked eggplant into a stuffing of chopped oysters, breadcrumbs, onion, and herbs, then bakes in the shells with parmesan until golden.

Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.

Kale and leek pie with poached fish in bechamel sauce, cheddar, and Parmesan baked in a pie shell. A savory British-style fish pie with greens.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Grilled shrimp marinated in pineapple juice, lemon, and hot sauce for a sweet-heat kick. Thread on skewers for a crowd-pleasing appetizer or serve as a sizzling summer entree for 6 to 8.

Linguine tossed with fresh spring vegetables including asparagus, broccoli, snow peas, mushrooms, and leeks. A light, veggie-packed pasta dish that puts the season's best produce front and center.

Give your beef a French touch with this recipe that calls for french onion soup and mozzarella cheese.

Garden potato and vegetable chowder simmered in vegetable stock and tomato juice with red potatoes, leeks, green beans, zucchini, and carrots. Naturally vegan, gluten-free, and low-calorie weeknight comfort.