3,515 recipes
Mexican corn stew simmers kidney beans, pearl barley, corn, and fresh vegetables in cumin and coriander-spiced vegetable stock. Hearty, vegan, and topped with crushed tortilla chips and salsa.
Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.
Creamy acorn squash soup with warm spices (mace, ginger, cinnamon), pureed smooth with chicken broth, then simmered with ditalini pasta and topped with sweetened sour cream.
Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.
Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.
Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.
Moist carrot muffins featuring chopped apricots and avocado oil.
A great tasting oriental slaw that will impress anyone.
From-scratch asparagus soup built on a stock made from the tough ends. Blended asparagus stems and leeks, optional cream, finished with whole tender tips and lemon zest.
A rustic French chicken stew from Normandy's Auge Valley with golden apples, mushrooms, creme fraiche, and a splash of calvados. Slow simmered comfort food at its finest.
A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.
A savory cheesecake appetizer with crumbled bacon and sauteed onions in a rich cream cheese filling on a walnut cracker crust. Serve with crackers for a showstopping starter.
Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.
Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.
Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.
Thin sirloin slices rolled around bacon, carrots, onion, and green pepper, browned in a skillet, then baked in a creamy mushroom and Worcestershire sauce until fork-tender.