190 liquid recipes

Vegan whole wheat pancakes made with amaranth cereal and egg substitute. Fluffy, nutritious breakfast stacks naturally dairy-free.

Give your meat loaf that succulent barbecue taste with this simple recipe that's easy to follow.

A quick veggie-loaded egg scramble with mushrooms, red pepper, and cream cheese stuffed into a warm pita pocket. Light, filling, and on the table in 20 minutes.

German-style white asparagus draped in a creamy roux sauce with julienned ham and a hint of nutmeg. A simple, satisfying side dish ready in 35 minutes.

Creamy vegan walnut sauce blended from toasted flour, raw walnuts, lemon, and garlic. A protein-rich dairy-free gravy that turns simple grains, potatoes, or roasted vegetables into a complete meal.

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

Homemade turkey breakfast sausage seasoned with sage, ginger, poultry seasoning, and a hint of liquid smoke. Mix, shape into patties or links, and cook. You'll never buy store-bought sausage again.

Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.

Golden whole wheat challah made without eggs or dairy, braided into a tender loaf with optional raisins, sesame, or poppy seed toppings.

If you wish you could have Thanksgiving all year-round then try this simple recipe that will help you make a scrumptious and tantalizing dinner.

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

So tender and yet so delicious, this beef brisket is wonderful to make and enjoy!