1,691 ischli recipes

Classic rhubarb pie with a lattice crust and orange pastry made by swapping water for orange juice in the dough. Tart, sweet, and best served warm with vanilla ice cream.

Baked halibut steaks with lemon butter, served with a fresh cilantro pesto. Simple oven method with just 3 ingredients plus the pesto on the side.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

Quick and easy to make pork chops in a tangy white wine sauce, bon appetite!

Carne asada y naranjas features skirt steak soaked in fresh orange juice, then grilled over charcoal alongside caramelized orange slices. Citrusy, smoky, and impossibly simple for a Mexican-inspired cookout.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Gujar Ka Pullao (Indian carrot rice pilaf): fragrant basmati cooked with caramelized onions, grated carrots, and whole spices like cardamom, clove, cinnamon, and cumin. A vibrant, naturally vegan side from Northern India.

Stewed rhubarb is the simplest spring compote: rhubarb and sugar simmered into a tart-sweet sauce. Spoon over yogurt, ice cream, pancakes, or eat it straight from the jar.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.

Warm cranberry apple cider simmered in the crock pot with cinnamon sticks and a clove-studded orange. The holiday party drink that fills the whole house with spice.

Easy to make, and it was delicious as well as packed with good-for-you ingredients. Will be making it again soon.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.

Fresh nectarine chutney with coconut, ginger, curry powder, raisins, and lemon. A quick-cooked, refrigerator chutney that mellows overnight into a sweet, tangy, tropical condiment.