9,887 recipes
French Canadian tourtière with seasoned ground pork in a double-crust pie, spiced with savory, cloves, and celery salt. A Quebec classic that freezes for up to 5 months.
Grilled pork loin chops marinated in white wine vinegar, Worcestershire, and garlic, served with a cold Dijon mustard sour cream sauce. A make-ahead freezer-to-grill dinner.
Bulgur wheat pilaf with chickpeas, cumin, sauteed onions, green pepper, garlic, lemon juice, and fresh parsley. A hearty, vegan grain bowl ready in 30 minutes.
Greek pastitsio layers tender pasta with a cinnamon-and-allspice spiced beef sauce under a creamy feta-and-parmesan bechamel. The Mediterranean baked pasta that eats like a warmly spiced Greek lasagna.
New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.
A comforting baked shrimp and rice casserole with cream of mushroom soup, sour cream, and melted cheese on top. Easy to assemble and feeds six hungry people in about an hour.
An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.
My copycat version of the top secret famous A1 Steak Sauce.
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
Packed with flavor utilizing a myriad of spices and seasonings this garlic Andouille sausage is a winner.
The crisp coating keeps the lamb succulent and juicy.
A creamy and delicious soup that everyone will enjoy!
A succulent shrimp dish that doesn't take a whole lot to make or eat!
Cod baked in a foil packet over sautéed red peppers, black olives, and garlic with a hint of allspice. Open at the table for a burst of Mediterranean aroma. Single-serving and ready in 45 minutes.
Low-carb spaghetti squash lasagna layered with a garlic-basil tomato sauce, black olives, and melted mozzarella and Parmesan, baked right in the squash shells. Vegetarian comfort food without the pasta.
Pearl barley pilaf simmered in chicken broth with green peas, sauteed onion, garlic, and a splash of soy sauce. A hearty whole grain side dish ready in 40 minutes.