7,068 recipes
Capital punishment chili is a fiery Texas-style bowl of red: chunks of beef chuck and pork simmered low with beer, a mountain of chili powder and cumin, a touch of mole and masa harina. No beans, all bold.
Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.
Lighter Mexican layered dip with seasoned refried beans, salsa cream cheese, lettuce, cheddar, scallions, and tomatoes. No-cook, make-ahead party dip.
Tender beef strips with colorful peppers, celery, and tomatoes in a savory-sweet sauce. This classic Chinese pepper steak uses Coca-Cola for tenderness and depth.
Cheddar black bean and rice salad with tomato, lime juice, and Italian dressing. A high-fiber vegetarian make-ahead lunch served over lettuce. Easy meal-prep that holds up in the fridge.
A succulent and scrumptious dish made with juicy tomatoes, zucchini and chickpeas.
Sun-dried tomato beer bread made with self-rising flour and no yeast. No kneading, no rising, no waiting. Mix, pour, and bake for a savory loaf in about an hour.
Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.
Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.
Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.
Pizza pot pie layered with Italian sausage in spicy tomato sauce, ricotta, Parmesan, and mozzarella under a golden pizza dough crust. A deep-dish pizza-lasagna hybrid that feeds 8.
New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.
Aunt Lucille's tamale pie with ground beef, cornmeal, canned corn, and chili powder baked until golden. A dump-and-stir casserole with a spicy tomato-butter sauce on top.
Vegetarian lasagne layered with butternut squash, fresh and porcini mushrooms, and sundried tomatoes in a cream cheese bechamel. Earthy, rich, meatless fall cooking.
Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.
Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.