10,000 recipes
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.
Make-ahead spaghetti and meatball casserole that assembles in 15 minutes with uncooked pasta. Refrigerate overnight, bake the next day, and enjoy bubbly, cheesy comfort food.
Traditional Japanese sashimi dipping sauce made by simmering soy sauce with katsuobushi (bonito flakes) and sake, then garnished with wasabi. Deeper and more aromatic than plain soy sauce.
Honey jalapeño chicken tossed over sesame soba noodles with soy, scallions, and pickled ginger. A sweet-hot weeknight bowl using shredded rotisserie chicken to hit the table in 25 minutes.
Blackberry mint sorbet with red Burgundy wine and a fresh mint-infused simple syrup. Adult dairy-free dessert with deep berry color, herbal lift, and subtle wine complexity. Naturally vegan.
This creamy and tangy soup is loaded with yumminess, and it's quick to make. A delicious side dish to accomplish the main dish.
Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.
You will believe the title after trying this decadent cake that tastes too good to be true.
Crispy meringue cookies loaded with chocolate chips and toasted nuts. Light as air, naturally gluten-free, and ready in 20 minutes. Makes 3 dozen!
Simple but irresistible, this cake is great for dessert after dinner.
Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.
A succulent chicken dish that is made with honey and orange juice.
Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.
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.
A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.