2,225 recipes
Red wine roast chicken seasoned with garlic, oregano, and a bright splash of red wine vinegar. Buttery, herby, and crisp on top, this oven-roasted chicken is a no-fuss dinner that delivers serious flavor.
Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.
Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.
Round steak deluxe braised in garlic-scented beef bouillon with cherry tomatoes, green bell pepper rings, and pimento-stuffed olives. A budget cut turned tender, Mediterranean-leaning, and ready in an hour.
Salami pizza quiche combines pizza flavors with a creamy egg custard: minced salami and mozzarella in a pie crust with oregano and garlic, topped with hot pizza sauce.
Salt-free seasoning blend with garlic powder, basil, star anise, oregano, and lemon zest. A homemade spice mix for low-sodium cooking that adds real flavor without the salt.
Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.
Scallops broiled with garlic, vermouth, and lemon juice, then topped with a herbed lemon breadcrumb crust browned under the broiler. Quick Italian-inspired seafood dinner.
Easy to make, and goes great with tzaziki, some onions, and pita.
Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.
Homemade spaghetti marinara with garlic-infused olive oil, simmered tomatoes, basil, oregano, and a kick of red pepper. A from-scratch Italian classic in about an hour.
Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.
Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.
A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.
This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.
A delicious and refreshing pasta salad is perfect for spring or summer.