4,319 recipes
Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.
Portuguese salt cod (bacalhau) casserole layered with sliced potatoes and golden onions, topped with breadcrumbs, olives, and hard-boiled eggs. Served with vinegar, olive oil, and pepper.
Potato, Bell Pepper, and Zucchini Ratatouille recipe
Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.
Root vegetable hash mashes boiled rutabaga, carrots, and red potatoes with butter for a rustic textured side. A British-style smash with sweet earthy depth and skin-on flecks.
Russian lemon soup, Liminnyi Sup, simmers tender rice in chicken broth, then finishes with cream, fresh lemon juice, and zest for a silky, citrus-bright bowl. A traditional Slavic comfort soup.
Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.
A scrumptious shrimp dish that's made with anchovy fillets, ripe tomatoes and white wine.
Quick and easy simple chicken recipe that is low in fat and tasty.
Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.
Silky smoked trout fillets paired with a classic French gribiche sauce spiked with fresh horseradish, Dijon mustard, tarragon and chopped hard-boiled egg. No cooking required, just 15 minutes of whisking.
Escargots baked in their shells with anchovy-spiked garlic herb butter, quatre-epices, and a breadcrumb crust. A bold French twist on classic Bourguignonne snails.
Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.
Butter-sauteed mushrooms, broccoli, bell peppers, and fresh tomatoes tossed with spaghetti and topped with Parmesan. A quick veggie-loaded pasta dinner ready in 35 minutes.
Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.