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Tender pork ribs marinated 24 hours in a thick brown sugar and applesauce barbecue sauce with a hint of cinnamon. Baked low and slow under foil, these fall-off-the-bone ribs need zero grill skills.
Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.
Wild game caribou steak pounded tender, seared in butter with golden onions, then simmered in A-1 sauce, sherry, and Worcestershire: finished with flambéed brandy at the table.
Easy Swiss steak braised in Mexican-style stewed tomatoes and beef bouillon until fork-tender. A simple, old-fashioned comfort dinner served over mashed potatoes.
Five beans and sausage casserole loads pork-and-beans, wax, lima, green, and chili beans into a tomato-mustard sauce with cooked sausage. A potluck legend that feeds a crowd.
The perfect dish for seafood lovers can now be made and served in no time with your very own crockpot.
Cajun shrimp and eggplant casserole baked with rice, the holy trinity of onion, bell pepper, and celery, topped with buttered bread crumbs. Southern comfort in a baking dish.
The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.
Three-ingredient microwave fudge spiked with bourbon and a hint of orange extract, set on a bed of slivered almonds. Rich, boozy, and ready in 10 minutes.
Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.
Delicious and wholesome scones that are perfect for breakfast or snack.
Pan-seared chicken breasts baked in amaretto-orange sauce with Dijon mustard. Sweet, tangy main dish that freezes well for make-ahead meals.
Diabetic-friendly gingerbread men made with whole wheat flour, bran, sugar substitute, and a bold blend of ginger, allspice, and cinnamon. Crisp and spiced without the sugar.
Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.
James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.
With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.