1,100 ischli recipes

Quick beef steak sandwich with seared round tip steak, stir-fried onion wedges, jalapeno rings, and fresh tomato on kaiser rolls. Ready in 30 minutes.

Fig and ricotta crostini with fresh basil ribbons and aged balsamic vinegar on toasted baguette. Elegant five-ingredient Italian appetizer ready in 20 minutes.

Greek-inspired lamb in phyllo parcels with seared lamb steaks, sautéed onions, fresh tomato, oregano, and feta wrapped in buttered phyllo and baked until shatteringly golden.

Red braised pork shoulder slow-cooked in dark soy sauce, Shaoxing wine, star anise, cinnamon, and rock sugar. A classic Chinese hong shao technique for meltingly tender pork.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.

Asian-inspired ginger beef pizza with marinated sirloin slivers, fresh ginger, garlic, dry sherry, and chili sauce on a prebaked shell. Topped with scallions and red peppers.

No-bake pumpkin ice cream pie in a graham cracker crust with vanilla ice cream, pumpkin puree, and warm spices. A frozen Thanksgiving dessert that takes minutes to assemble and tastes like fall in every bite.

Simple cod chowder simmers Atlantic cod with russet potatoes and onion in whole milk, finished with fresh chives. A clean New England-style classic ready in under an hour.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Authentic Sichuan beef stew with star anise, dried orange peel, ginger, and Sichuan peppercorns. Slow-simmered for three hours with hot bean paste and soy. Serve over rice.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

Crispy baked tortillas topped with seasoned ground turkey, melted mozzarella, and a dollop of cool yogurt for a lighter take on tostadas that's ready in under an hour.

Chicken wrapped around asparagus served with hollandaise sauce.

Quick pork stir-fry using store-bought Kimchee (from a Korean store).