815 recipes
Olive Garden copycat seafood Torcello with cod, clams, shrimp, and crab in a garlic-sherry bechamel sauce tossed with radiatore pasta. A rich, restaurant-style seafood pasta you can make at home.
Shrimp puff pastry loaf wrapping a buttery shrimp, tomato and red pepper filling in golden flaky pastry. Elegant make-ahead seafood centerpiece for dinner parties and holidays.
Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.
Try a different kind of bread with this scrumptious recipe that calls for shrimp, sweet bell peppers and red hot pepper sauce.
Cannelloni tubes stuffed with canned salmon, mushrooms, and fresh breadcrumbs, covered in a pesto cheese sauce and cooked entirely in the microwave. A clever British weeknight supper ready in an hour.
Sauteed Breast of Cornish Game Hen with Herb Sauce recipe
Mirlitons farcis aux crevettes: stuffed chayote squash filled with a shrimp and bechamel filling, topped with cheddar breadcrumbs, and baked golden. A New Orleans Creole classic.
Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.
Chicken in white wine: floured breasts pan-seared, then simmered in a bright white wine sauce with garlic, bay, and lemon zest, finished with scallions and butter. An elegant, fast 30-minute skillet dinner.
Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.
A layered casserole of wild rice, poached chicken, green beans, and mushrooms in a sherry-Parmesan cream sauce topped with sliced almonds. Minnesota hot-dish at its best.
Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.
Cubed turkey and mixed vegetables in a creamy mushroom sauce, topped with a unique potato flake and Parmesan crust that bakes up flaky and golden. The best way to turn leftover turkey into a showstopper.
Panzarotti: crisp fried Italian crescents stuffed with molten mozzarella, ham, and Parmesan. Golden, puffed, and served piping hot, the antipasto showstopper worth frying a fresh batch for.
One chicken breast is turned into two individual chicken pot pies.
Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.