466 lone recipes

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Sausage skillet supper with bulk pork sausage, kidney beans, stewed tomatoes, and long grain rice simmered in picante sauce. A one-pan weeknight dinner with just six ingredients.

Traditional French onion soup starting with homemade beef bone stock simmered for 3 hours, then finished with caramelized onions and melted Gruyere. This from-scratch version takes patience but delivers deep, rich flavor.

Witch hat Halloween treats made from chocolate cookies, sugar cones, and chocolate frosting with hidden candy inside. A no-bake kids' craft activity with a candy surprise.

Crockpot beef stock made hands-off with beef soup bones, onion, celery, and peppercorns simmered all day. The set-it-and-forget-it foundation for soups, stews, and sauces.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Lulas rechadas (Portuguese stuffed squid) filled with ham, hard-boiled eggs, rice, and parsley, then baked under tomatoes. A classic Iberian seafood dish with hearty, savory stuffing.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

One-dish chicken and rice bake with cream of mushroom soup, just 6 ingredients and minimal prep. Boneless chicken breasts cook right on top of the rice for an easy weeknight dinner.

Classic split pea soup made with a ham bone, onions, and carrots. Thick, hearty, and the perfect way to use up leftover holiday ham.

Homemade Mexican horchata with ground rice, milk, sugar, vanilla, and cinnamon served over ice. A creamy, sweet rice drink that soaks overnight and blends smooth the next day.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Baked brown rice casserole with beef consomme, French onion soup, sliced mushrooms, and butter. Five ingredients stirred together and baked covered for an hour. The rice absorbs the beefy, oniony broth and turns deeply savory.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.