3,545 recipes
Potato moussaka casserole with ground lamb, barley, tomato sauce, and a custard topping baked until golden. A simplified Greek-style casserole that swaps eggplant for sliced potatoes.
This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.
Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.
Flavors of Stilton cheese, garlic and sage flavor this unique version of a classic rich creamy soup.
Riewe Schales is a rustic German turnip and potato casserole bound with milk and yogurt, topped with whole-grain bread crumbs and baked golden. A traditional Mennonite homestyle side dish.
A simple, flavorful microwave twist on classic Lyonnaise potatoes, featuring thinly sliced potatoes cooked with onions, garlic, rosemary, and skim milk for a light, herby side dish. Ready in under 30 minutes.
Santa Fe salmon chowder with potatoes, corn, green chilies, and chili powder in a creamy lowfat milk base. A Southwestern-style fish chowder with a gentle kick of heat.
Sesame Chicken Nuggets with Oven Roasted Potatoes recipe
Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.
Rolled sole fillets stuffed with spinach-nutmeg mousse and a whole shrimp, baked in white wine, then draped in a mushroom cream sauce. Dinner party elegance at its finest.
Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.
Turkey breast slices rolled around a herb-bright spinach stuffing with fresh basil, thyme, and lemon zest, then seared and baked with a savory mushroom sauce. A complete lean dinner with steamed potatoes and green beans.
Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.
A vibrant green puréed soup with russet and sweet potatoes, peas, lettuce, and dill. Serve it hot or chilled, make it 3 days ahead, or freeze it for months. One of the most versatile soups in your rotation.
Quick garlic-butter squid sauté with fresh parsley and lemon wedges, ready in under 15 minutes. A Mediterranean-style skillet dish that cooks hot and fast to keep the rings tender.
Classic twice-baked potatoes stuffed with whipped cheddar cheese, butter, and egg, then broiled until golden on top. Fluffy, cheesy, and endlessly customizable.