7,066 recipes
A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.
Turkey tortilla soup with green chilies, taco seasoning, tomatoes, and fresh cilantro. Low-calorie, served over melted cheese and crushed tortilla chips in the bowl.
Creamy salmon chowder with tender potatoes, herbs, and melted Monterey Jack. This comforting soup balances flaky canned salmon with aromatic thyme and dill in a velvety roux-thickened broth.
Easy, quick and rich tasting pasta and it's ready in 20 minutes.
Louisiana gumbo built on a classic roux with okra, bell pepper, celery, onion, tomatoes, and your choice of shrimp, chicken, or crawfish. A Creole one-pot served over rice.
Layered pan burritos with ground beef, refried beans, enchilada sauce, cheddar cheese, and flour tortillas baked casserole-style. Feeds a crowd, cuts like lasagna.
Easy ground beef and black bean burritos with tomatoes, green chiles, and chili powder wrapped in warm flour tortillas. A quick, filling weeknight dinner the whole family will love.
Hearty sausage soup with hot Italian sausage marinated in white wine and garlic, simmered with cabbage, tomatoes, and green chiles. A bold, spicy one-pot soup that fills the kitchen with incredible aroma.
A big-batch Southern chow-chow relish made with half-ripe tomatoes, celery, green peppers, and onions in a tangy brown sugar and vinegar brine. Cures for 6 weeks before serving.
Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.
Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.
Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too!
Mozzarella wrapped in Canadian bacon, threaded on skewers with toasted French bread and fresh tomato, then baked in tomato sauce with Parmesan until bubbly and golden.
Old-fashioned baked beans with navy beans, smoky bacon, molasses, and brown sugar in a tomato sauce base. The classic New England Sunday-supper bean pot baked low and slow until thick and rich.
Mexican-style venison picadillo simmered with cumin, coriander, cloves, raisins, and red wine vinegar until thick and saucy. Scoop it into warm tortillas with fresh salsa for a lean, spiced taco filling.
Creamy Tomato Bisque with Lump Crabmeat and Basil recipe