86 kunde recipes

Creamy Southwestern grilled cactus soup with nopalitos, jicama, broccoli, corn, and melted cheese in a roux-thickened broth. A bold, one-of-a-kind bowl.

Try a delicious, but different kind of applesauce that is made with cranberry juice and lemon juice which gives it a nice zing.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

Deluxe chocolate chunk walnut cookies with semi-sweet chunks and milk chocolate morsels in a chewy brown sugar dough. Bakery-style thick cookies with two kinds of chocolate.

Hearty homestyle beef stew braised low and slow in red wine and tomato sauce with potatoes, carrots, and oregano. The kind of one-pot meal that fills the house with warmth.

White chocolate cheesecake on a chocolate wafer crust, covered in glossy semi-sweet chocolate ganache. Two kinds of chocolate in one rich, make-ahead showpiece dessert.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

A single-layer fudgy chocolate cake with dark corn syrup, pecans, and a shiny chocolate chip glaze. Brownie-dense and intensely chocolatey, this is the kind of cake you slice thin and savor slowly.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Mexican bean soup with ground beef, three kinds of beans, corn, tomatoes, taco seasoning, and ranch dressing mix. A dump-and-simmer weeknight soup ready in 40 minutes.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Old-fashioned stewing hen braised tender in seasoned broth, served over mashed potatoes or rice with a lemony green pea cream sauce. The kind of cooking grandma got right.

Big-batch buttermilk bran muffins made with two kinds of bran cereal and boiling water for an incredibly moist crumb. Makes 24 hearty muffins with endless mix-in possibilities.

Old-fashioned jelly cookies: buttery shortbread rounds sandwiched with red raspberry jelly and dusted in powdered sugar. The kind that gets softer and better as the jelly soaks in.

A homestyle green chile stew with fire-roasted green chiles, tender beef, stewed tomatoes, and cumin simmered in beef gravy. The kind of recipe that gets passed down through generations.