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10,000 recipes

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Maya Corn & Bean Tamales

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

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Pears Helene (Five Roses)

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.

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New Mexican Pozole with Pork & Hominy

Pozole is a New Mexican holiday stew of pork shoulder simmered until tender with hominy and mild chili powder. The long cooking produces a rich broth and meat that falls into silky shreds. Serve it with warm corn tortillas for Christmas Eve or New Year's Eve.

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Asian Beef Noodle Soup

Asian beef noodle soup using ramen noodles in a ginger-soy broth with napa cabbage, mushrooms, carrots, and thinly sliced round steak. Ready in 25 minutes.

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Chicken Artichoke Mostaccioli in Bechamel Sauce

Golden chicken, artichoke hearts, mushrooms, and mostaccioli pasta tossed in a velvety homemade bechamel sauce with a pinch of cayenne. An Italian-American comfort bowl ready in 30 minutes.

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Hidden-Frosting Carrot Zucchini Cake

Moist carrot zucchini cake with a hidden cream cheese filling baked right inside. Pumpkin pie spice and shredded veggies make this easy one-pan dessert irresistibly tender.

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Healthy&Taste: Dufflet's Light Lemon Cheesecake

Healthy&Taste: Dufflet's Light Lemon Cheesecake recipe

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Red Snapper Stew

Light red snapper stew with potatoes, tomatoes, and white wine in a brothy base built on the Cajun trinity of onion, celery, and bell pepper. Low-fat and full of clean flavors.

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Chicken & Dumplins

Easy chicken and dumplings with boiled whole chicken, cream of chicken soup, lemon pepper, and fluffy Bisquick drop dumplings. A shortcut comfort classic ready in 45 minutes.

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Baked Chicken Legs

What a luscious recipe! The chicken falls off the bone and the savory 'gravy' is awesome soaked in the whole grain peasant bread. My only question is, "where is the baking?". I cooked this on the stove top in my dutch oven.

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South of the Border Crepe Stack

Mexican crepe stack layered with seasoned ground beef, refried beans, taco sauce, and cheddar cheese. Baked and sliced into wedges like a savory Tex-Mex layer cake.

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Pot-Roasted Veal

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

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Escargot & Spinach Traume

Escargot and spinach: tender snails sauteed with garlic, pine nuts, feta, and a splash of Pernod, then chilled. An elegant make-ahead French appetizer with a Mediterranean, anise-kissed twist.

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Tahini

Homemade tahini from scratch with just toasted sesame seeds and oil. Smooth, nutty paste for hummus, baba ganoush, salad dressings, and Middle Eastern cooking. Keeps for months in the fridge.

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Chicken Pinwheel

Chicken and ham wrapped in a pinwheel served on a bed of lettuce. Beautiful to look at and low in fat.

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Pistachio-Lime Chicken Linguine

Pistachio-lime chicken linguine: pan-seared chicken strips tossed with toasted pistachios, fresh lime juice, and butter, served over linguine with grated lime zest. Bistro-style 30-minute dinner.