10,000 recipes
Cheesy pork chop casserole bakes seared boneless chops over scalloped potatoes in a creamy mushroom and sour cream sauce. Topped with sharp cheddar for the ultimate comfort-food dinner.
Old-fashioned skillet hamburgers seasoned with dry mustard, paprika, Worcestershire, and lemon juice, topped with butter and a quick pan sauce. Diner-style and bunless.
Vegetarian pizza topped with chunky peanut butter, sauteed carrots, celery, and onion, seasoned with marjoram and finished with sunflower seeds. No cheese, no tomato sauce.
Jalapeño-stuffed steaks slice a pocket into each beef steak and pack it with sautéed jalapeños, onion, garlic, and Monterey Jack, then grill over hot charcoal. Bold Tex-Mex steak dinner.
Korean roasted whole chicken (tongdak) steamed first for tender meat, then basted with a sesame-soy-ginger-garlic sauce as it grills or rotisserie roasts. Finished with a brush of sesame oil for golden color and nutty flavor.
Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.
A marinated pork roast that fit for any Sunday dinner.
Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.
Open-faced tuna melts on dark rye bread with celery, green pepper, black olives, and thyme topped with melted cheese. A lighter tuna melt using fat-free mayo and cheese.
Chicken Czardas with sliced chicken breast, mushrooms, and onions in a creamy yogurt-paprika sauce with sherry, served over noodles. A lighter take on Hungarian chicken.
Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.
A loaded tamale pie with ground beef, bacon, corn, and green chiles in a cornmeal crust, topped with a melted Monterey Jack and egg layer. Tex-Mex comfort baked in a pie pan.
Crispy pantry tuna patties with celery, scallions, and soft breadcrumbs, pan-fried golden and served with a quick lemon sour cream sauce. Pantry dinner that doubles as next-day cold lunch.
Grilled trout with olive butter: butterflied whole trout marinated in Pernod and finished with a chive-flecked compound butter of black olives, shallot, and parsley. A French Provencal-style fish dinner.
Quinoa stuffed onions filled with mushrooms, chickpeas, celery, and garlic, topped with a creamy roasted walnut sauce. A hearty vegetarian main dish with plant-based protein.
Grilled hot Italian sausage sandwiches with charred poblano, red, and yellow bell peppers, onions, and horseradish mustard on hollowed-out sandwich rolls.