1,306 recipes
Spiral pasta tossed with garlic slowly cooked in olive oil, then finished with salty capers, fresh herbs, red pepper flakes, and Parmesan for a simple Italian dish ready in 35 minutes.
Grilled pork shoulder skewers marinated in ginger, garlic, soy, and pineapple juice. Pan-Asian flavor in under an hour of cooking time plus a four-hour flavor soak.
Gulaschsuppe, a traditional German-style goulash soup with beef cubes, paprika, green peppers, caraway, and lemon juice in rich beef broth. Tastes even better reheated the next day.
Tangy barbecue sauce simmered with fresh tomatoes, green peppers, and red wine, spiked with mustard, capers, and cumin. A bold, piquant sauce for grilled meats that skips the bottled stuff.
Harvest medley: a rice cooker one-pot meal with eggplant, tomatoes, chickpeas, and herbed rice. A vegan weeknight dinner that cooks hands-free in 30 minutes.
Harvest vegetable curry: steamed carrots, winter squash, broccoli, red pepper, summer squash, and chickpeas tossed in a quick curry-ginger-lemon sauce. Healthy, fast, and ready in 30 minutes.
Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.
Linguine and pork tenderloin stir-fry with cabbage, red bell pepper, and carrots in sesame oil. An Asian-inspired one-pan pasta dinner with crunch.
Crustless low-carb quiche packed with eggs, cooked turkey or chicken, bell peppers, and oregano. Bakes in 30 minutes for an easy keto-friendly breakfast or dinner.
Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.
Murgh Musallam, a home-style Indian chicken curry with whole cinnamon, cardamom, star anise and cloves simmered with yogurt and fresh chilies. The authentic recipe that makes jarred curry powder irrelevant.
Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.
Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.
Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.
Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.
Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.