4,782 ischli recipes

Pepper-rubbed broiled pork chops with cumin, coriander, three peppers, and garlic. Ready in 30 minutes with a crackling spice crust and juicy pink center.

If you love the taste of chicken, you will surely enjoy this succulent dish that can easily be made in your crockpot.

Tyler pie with a creamy egg-and-butter custard kissed with vanilla and lemon, baked into a flaky crust until set and golden. The old Southern chess pie variation named for the Texas town.

Old-fashioned sweet chunk pickles brined for two weeks, then packed in a warm cinnamon-clove syrup and water bath canned. Crunchy, spiced, and worth every day of the wait. Makes 3 pints.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

Braised beef and noodles in a rich red wine and golden mushroom soup gravy with a surprise twist: diced dill pickles and pickle juice that add a tangy brightness you won't expect but can't stop eating.

Chinese stir-fried oysters with garlic, ginger, green onions, and a light oyster sauce glaze. Blanched first, then wok-fried in under 2 minutes for tender, briny bites.

Overnight praline French toast baked on a sticky pecan-brown sugar base. Thick French bread soaked in egg custard, flipped onto a caramel-nut layer, and baked until puffed and golden.

A succulent dish that will warm up the heart of any meat lover you know!

Try this succulent and scrumptious dish made with sweet potatoes, pineapple and maple syrup.

Red cabbage braised with Granny Smith apples, crispy bacon, cream, and a splash of brandy. A rich, savory-sweet side dish ready in 40 minutes.

Start up the barbecue in your crockpot with this dish made of succulent beef and a variety of spices.

Old-fashioned Swiss steak with flour pounded into round steak, seared in lard, and simmered until fork-tender. A classic Depression-era braised beef recipe with just five ingredients.

A spicy, yet scrumptious dish that goes perfect with any kind of dinner you prepare.

A quick 25-minute chicken stir-fry loaded with zucchini, bell pepper, tomatoes, and Italian seasoning. Crisp veggies, tender chicken cubes, one skillet, zero leftovers.

Ratatouille soup is the Provencal vegetable stew turned into a light, brothy bowl with eggplant, zucchini, tomatoes, and green pepper. Ready in about 35 minutes for an easy, healthy weeknight dinner.