980 recipes
Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.
Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.
Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.
Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.
Ground beef simmered with warm cinnamon, oregano, and tomato sauce layered between broiled eggplant slices for this beloved Greek comfort food. A family-friendly take on classic moussaka.
Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.
Lighter fettuccine Alfredo made with skim milk, reduced-fat cream cheese, and a roux instead of heavy cream and butter. All the creamy Parmesan flavor with less fat.
Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.
Filled pizza with a double crust stuffed with mozzarella, mushrooms, green peppers, and parmesan, sealed tight and baked hot. A Chicago-style stuffed pizza cousin with pure Italian spirit.
Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.
French-style vegetable stew with eggplant, zucchini, tomatoes, and green pepper simmered in a Dutch oven. A ratatouille-inspired one-pot dish ready in under an hour.
Creamy garlic soup made with 40 cloves of garlic, plum tomatoes, and a hint of cayenne and curry. A pureed cream soup with deep mellow garlic flavor and a touch of warming spice.
Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.
Indian-style garlic wheat flatbread with cardamom and crushed garlic, griddle-cooked into eight tender rounds. Yeast-free Indian roti-style bread for curries and stews.
Crispy deep-fried General Tso's chicken with bamboo shoots, bell peppers, and a tangy sauce of dark soy, Chinese cooking wine, and chili sauce.
Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.