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Beer-braised round steak slow-baked for 3 hours with onions, garlic, beef bouillon, brown sugar, and thyme. Fork-tender beef with a rich gravy, served over noodles or rice.
City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.
Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.
Chicken Parmesan with Mozzarella and Tomato Sauce recipe
Smoked salmon gets wrapped in blanched spinach leaves with a cream cheese and pink peppercorn spread. Chill it well for an elegant make-ahead appetizer.
Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.
Bacon-topped meatloaf made with a classic mix of ground beef, pork and veal, seasoned with marjoram, oregano and basil. Shaped into round loaves and crossed with bacon for a crisp, salty crust.
Dress up your ribs in a new way with this succulent recipe that is 100% stress free!
Six kinds of beans baked in a sweet-tangy brown sugar and vinegar sauce, topped with crumbled bacon and crispy fried onions. A potluck-ready side dish that feeds a crowd.
Sesame chicken thighs marinated in soy, sherry, and ginger, then deep-fried with a sesame-studded crust. Crispy outside, juicy inside, the bones-in version of takeout favorites.
Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.
Turkey curry with raisin rice features ground turkey in a creamy curry sauce with sauteed apple and onion. A mild, family-friendly weeknight dinner with sweet and savory flavors.
Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe
Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.
Chicken legs braised in broth, topped with melted Monterey Jack and smothered in sautéed tri-color peppers with lime, garlic, and jalapeño cheese. Tex-Mex comfort food in 45 minutes.
Add some excitement to dinner with this delicious dish that is scrumptious down to the last bite.