4,020 recipes
Velvety curried cream of chicken soup made from scratch with a whole chicken, rice, carrots, and sweet peas blended into a silky, spice-kissed broth finished with half-and-half. Pure comfort in a bowl.
Try something exotic with this salad which has ham and shrimp! Bound to be a favorite at your dinner table!
Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.
Savory rice pancakes with Parmesan cheese and scallions folded into a simple batter with leftover cooked rice. A clever way to use day-old rice for breakfast or dinner.
Traditional Southern Hoppin' John with dried black-eyed peas, rice, ham, and cayenne. A one-pot New Year's Day staple believed to bring good luck.
Company beef Oriental with ground beef, snow peas, water chestnuts, bamboo shoots, and mandarin oranges in a soy-molasses glaze. A retro Asian-inspired dinner served over rice.
Hearty Latin stew with brown rice, bulgur, chickpeas, corn, green beans, stewed tomatoes, and red chiles. A vegan one-pot meal loaded with grains, beans, and vegetables.
Southern Hoppin' John soup with black-eyed peas, ham, rice, collard greens, and a kick of crushed red pepper. A hearty, soul food classic simmered low and slow for deep, smoky flavor.
Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.
Sole fillets rolled around crab, baked under a classic Mornay sauce with sauteed mushrooms and artichoke hearts. Make-ahead elegant seafood casserole.
Shredded turkey slow cooks in enchilada sauce and tomato paste, then gets smothered in melted Monterey Jack. Scoop it up with corn chips or stuff it into tacos for the easiest Crock-Pot Mexican dinner you'll ever make.
Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.
A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.
Fried Italian eggplant simmered in a spiced yogurt sauce with cardamom, cloves, cinnamon, turmeric, and cayenne. A rich Bengali eggplant dish (begun kalia) served with rice or naan.
Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.
Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.