4,782 ischli recipes

It's not the double-down, but it's as close as you can get! The ultimate crunch and moistest lean pork chops you will ever experience.

Four cheese rotini with fresh asparagus in a creamy primavera sauce made with crumbled goat cheese and tarragon. A quick vegetarian pasta dinner ready in 35 minutes.

Classic beef meat pie with sirloin tip browned and simmered in red wine and stock with turnip, carrots, peas, and sage in a double-crust pastry. British pub comfort, homemade.

Savor the fresh, vibrant flavors of Italy with these Caprese Melts. Toasted bread is layered with juicy tomato slices, creamy mozzarella, and fragrant basil, then broiled to golden perfection. This quick and easy recipe is perfect for a light lunch or appetizer, delivering classic Caprese salad flavors in a warm, melty sandwich.

Authentic Sri Lankan chicken curry simmered in coconut milk with cardamom, cloves, cinnamon and fresh tomatoes. Tender, fragrant and ready in about an hour.

Bacon-wrapped rumaki with marinated chicken livers, water chestnuts, and scallions broiled until the bacon crisps. A retro tiki bar appetizer with soy-sherry-ginger soak.

Ham and potato casserole baked in a homemade cheddar cheese sauce with dry mustard. A hearty one-dish dinner with a golden, bubbly cheese top.

Pizza Marietta on a Boboli shell with Italian sausage, mozzarella, green peppers, and red onion rings. A quick homemade pizza ready in 20 minutes flat.

Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.

Simple celery-rice casserole baked in chicken broth with onion and marjoram. An easy, budget-friendly side dish that practically makes itself in the oven.

Skip the noodles! This crescent roll lasagna wraps seasoned ground beef, creamy cottage cheese, and melted mozzarella in buttery, golden dough. Ready in one hour with make-ahead flexibility.

A delicious pizza is full of delicious goodness. It's cheesy, warm and tasty.

Swordfish Bolognese swaps ground meat for tender chunks of swordfish simmered in white wine with capers, garlic, and fresh vegetables. Served over buttered noodles, this 30-minute seafood spin on the Italian classic is weeknight gold.

Beef Burgundy cooked entirely in a wok with red wine, pearl onions, mushrooms, and thyme. A clever one-vessel take on the French classic that braises to fork-tender in 90 minutes.

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.

No-cook cucumber oil pickles with sliced onions in a vinegar, salad oil, celery salt, and mustard seed brine. A big-batch heritage recipe using 60 small cucumbers.