7,095 recipes
Oven-baked bone-in pork loin basted with a tangy-sweet sauce of tomato puree, apple cider vinegar, and molasses. A simple Southern-style roast with a sticky, caramelized glaze.
Tender zucchini and green peas simmered in a cumin-turmeric tomato sauce with a kick of cayenne. This easy Indian torai masala is a vibrant vegetarian side dish ready in 35 minutes.
Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.
Spicy nachos supreme with a green chile tomato sauce, melted cheddar, fresh guacamole, sour cream, and jalapeño slices. Loaded appetizer nachos done right.
Individual chili pots layer beef, beans, tomatoes and peppers simmered with garlic and oregano, stirred with rice and topped with melted cheese and sliced olives for a one-bowl weeknight dinner.
Vegetarian lasagna layered with Swiss chard, kale, mustard greens, ricotta, goat cheese, and bright lemon zest. A lighter, garden-fresh twist on classic Italian lasagna.
Grilled chicken breasts marinated in olive oil, garlic, lemon, and herbs, then sliced thin over pasta with herbed tomato sauce. A Mediterranean-style summer pasta dinner.
Fresh pear salsa with tomatoes, green pepper, oregano, basil, and a kick of hot sauce. A sweet-savory fruit salsa ready in 20 minutes that pairs with chips, fish, or grilled chicken.
Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.
One-skillet chicken cacciatore with cheese ravioli simmered in garlic-basil tomato sauce. A hearty Italian dinner on the table in under an hour with minimal cleanup.
A hearty gnocchi in a flavor-packed thick brandied bacon and ground beef crushed tomato sauce augmented with vegetables and olives.
Healthy whole wheat pizza with a half-and-half whole-grain crust, tomato sauce, and mozzarella. Yeast-risen homemade dough baked hot for crisp edges.
Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.
Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.
Beef bourguignonne baked in the oven with red wine, carrots, mushrooms, and tomatoes, served over buttered egg noodles. The classic French braise made hands-off with no stovetop searing required.
Anchovy and Parmesan stuffed tomatoes: ripe beefsteak tomatoes hollowed out and filled with toasted bread, mashed anchovies, and grated Parmesan, then baked until tender. A salty, savory Italian-inspired side.