10,000 recipes
McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.
Zesty drop biscuits with sharp horseradish, Parmesan, and Italian herbs. Quick savory sides with a spicy kick that pair beautifully with roast beef or prime rib.
A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.
Pasta with kielbasa and sauerkraut brings smoky Polish sausage, tangy kraut, red bell pepper, and Dijon together over ziti with a splash of white wine. A hearty Eastern European pasta dinner.
No-bake frozen Gold Mine Pie layered with cream cheese filling, caramel drizzle, and toasted coconut-pecan crunch. Two pies from one batch, freezer-friendly for make-ahead desserts.
Savory zucchini quiche with sharp cheddar, Parmesan, and a creamy herb-flecked egg custard in a flaky pie crust. Oregano and thyme give every slice a garden-fresh flavor that works for brunch, lunch, or a light dinner.
Tex-Mex chicken casserole layered with corn tortillas, sauteed chicken, stewed tomatoes, green chilies, and Velveeta. King Ranch Chicken's lighter weeknight cousin.
Lemon-broiled scrod topped with a tangy yogurt-Parmesan crust. A five-ingredient, low-fat fish dinner that cooks under the broiler in under 10 minutes.
Soft oatmeal cookies loaded with raisins and chopped nuts, warm with cinnamon and allspice. Old-school drop cookies with chewy centers and crisp golden edges.
Fudgy mini chocolate brownie bites with espresso, Kahlua, and a pecan half pressed into each one. Baked in mini muffin tins for rich, two-bite indulgence. Freezer-friendly for up to a month.
Russian tea cakes (also called Mexican wedding cookies): buttery nut-studded shortbread balls rolled twice in powdered sugar. A classic holiday cookie tin staple in 30 minutes.
Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.
Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.
Flour-dredged grilled oysters topped with a savory sauce of steak sauce, Worcestershire, lemon, and sherry, then finished under the broiler. A retro steakhouse appetizer for oyster lovers.
Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.
Cranberry-ginger relish cooked with fresh ginger and orange juice into a thick, tangy condiment. Make it up to a month ahead for Thanksgiving or holiday dinners.