196 lounge recipes

A from-scratch vegetable bean soup simmered for hours with dried kidney beans, chunky potatoes, carrots, zucchini, leeks, savoy cabbage, and brown rice. Old-fashioned, freezer-friendly, and endlessly customizable. One big pot feeds 8.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.

Lean chicken breast strips over brown rice simmered in chicken broth, tomatoes, cumin, and chili powder. Topped with pimentos, capers, and green peas.

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Huevos ranchero casserole souffle with whipped eggs, cheddar, corn, and jalapenos baked over blanched whole bell peppers. Puffy, golden, and loaded with Tex-Mex flavor, served with warm salsa on top.

A delicious Alaskan dish made with salmon, chopped onions and juicy tomatoes.

A traditional Portuguese-style bacalhau casserole layering salt cod, golden potatoes, and caramelized onions with parsley and black olives. Soaked, simmered, and baked to golden comfort.

Satisfy your hunger with this scrumptious dish that doesn't take a lot to make with a recipe that's easy to follow.

Pork and shrimp pad Thai tossed in a tangy fish sauce and rice vinegar glaze, then finished with crunchy toasted peanuts, mung bean sprouts, scallions and a wedge of fresh lime.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Masala Vangi: baby eggplants stuffed with toasted coconut, coriander, and cayenne, then simmered and drizzled with tangy ginger-tamarind sauce. A vegetarian Indian classic.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.