10,000 recipes
Very great orzo and toasted barsley, light and healthy.
Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.
Candied pecans simmered in Dr. Pepper until the soda evaporates into a sweet glaze, then oven-roasted until crispy for a unique Southern snack.
Crunchy broccoli salad tossed with chickpeas, red bell pepper, and a tangy feta-yogurt dressing. This healthy Mediterranean side comes together in 15 minutes.
Spatchcocked Cornish game hens marinated in tequila, fresh lime juice, Cointreau, and garlic then roasted until golden and crispy. A showstopper dinner with serious fiesta flair.
A delicious make ahead mocha coffee drink mix. Perfect for those cool Autumn's and Winter mornings.
Tender eggplant meets the salty bite of ricotta salata in this rustic Italian pasta that brings together roasted garlic, fresh rosemary, and sweet cherry tomatoes for a weeknight dinner with soul.
Entertain your friends with this hearty soup by following this simple recipe that is will end up as one of your favorites.
Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.
Thin beef slices wrapped around asparagus spears, enoki and shiitake mushrooms, and green onion, then braised in teriyaki sauce. Japanese-style negimaki for date night or dinner party.
Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.
Greek-style baked eel with a tomato, red wine, onion, and oregano sauce inspired by Salonika. A traditional Mediterranean seafood dish served with crusty bread.
Homemade ginger liqueur made by steeping crystallized ginger in vodka with sugar syrup for two weeks. Just 3 ingredients for a spicy, warming spirit with real ginger kick.
Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.
Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.
Creamy honey-apricot salad dressing blended with sour cream and a squeeze of lemon. A sweet, tangy fruit dressing ready in minutes for green salads, fruit salads, or grain bowls.