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Cajun shrimp macaroni salad with a zesty mayo dressing spiked with hot sauce, Worcestershire, lemon juice, mustard, and ketchup. A big-batch Southern potluck favorite.
A scrumptious dessert that's made with corn syrup, coconut and chopped pecans.
Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.
This scrumptious appetizer will have you hooked after one bite! Goes well with pasta or a tender and juicy steak.
Tender beef strips with colorful peppers, celery, and tomatoes in a savory-sweet sauce. This classic Chinese pepper steak uses Coca-Cola for tenderness and depth.
No-bake club cracker cookie bars layered with a boiled brown sugar filling, topped with melted chocolate, peanut butter, and crushed peanuts. Chill and slice.
Authentic Chinese bird's nest soup with real dried bird's nests simmered in rich chicken broth with pounded chicken, egg whites, and dry sherry. A prized delicacy garnished with scallions and ham.
Quick Chinese marinade with soy sauce, honey, five-spice, and chili sauce. Perfect for BBQ pork, chicken, or ribs. Ready in 5 minutes, makes 3/4 cup.
Japanese pickled cauliflower, a quick refrigerator pickle with green pepper and celery in a sweet-tart brine with a surprising splash of cola for caramel depth.
New Year's pork roast slow-cooked overnight on a bed of sauerkraut with beer. A traditional good luck meal that feeds the family all day long.
This Sri Lankan fruit salad tosses ripe mango, papaya, pineapple, oranges, and banana in a vanilla-rum sugar syrup with fresh lime. A tropical no-cook dessert that feeds a crowd.
Excellent dressing for vegetables, pasta, fish, or salads.
Explore new flavors with this delicious crockpot dish that is great to serve when the neighbors are visiting.
Cajun-blackened sea scallops over farfalle tossed in cilantro walnut pesto, drizzled with roasted red pepper sauce. A showstopper seafood pasta with bold layered flavors.
Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.
Caribbean-marinated grilled pork chops soaked in orange juice, lime, dark rum, and warm spices. Ziplock bag marinade, 12 minutes on the grill, island vibes on your plate.