3,985 maine recipes

Creamy baked cod topped with grated Swiss cheese and sour cream, seasoned with earthy sage. Only 5 ingredients and 25 minutes in the oven for a rich, satisfying fish dinner.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Homemade brown 'n' serve sausage: ground pork seasoned with sage, thyme and a pinch of clove, shaped into patties or links, par-cooked, then stashed in the fridge or freezer to brown crisp whenever you want them.

New York strip steak marinated in light teriyaki sauce with garlic and black pepper for 45 minutes, then grilled or broiled to your preferred doneness. Just 4 ingredients.

Tourtiere is a traditional French-Canadian pork pie seasoned with cloves, mace, and marjoram in a flaky double crust. A Quebec holiday classic that's just as good warm or cold.

Bacon-wrapped chicken breasts slow cooked over dried beef in a creamy mushroom and sour cream sauce. A retro potluck classic that's still impossible to resist.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Glazed pork loin roast with orange marmalade, mustard, and thyme, studded with garlic and cooked in a bag. Juicy and simple with a sweet-savory crust.

Filet mignon seared and topped with a Madeira-cream green peppercorn sauce spiked with Dijon and shallots. A classic bistro steak dinner for two in under 40 minutes.

Roast your lamb chops this summer with this simple recipe that uses a bit of lime juice to give it an extravagant taste!

Barbecued lamb neck fillet marinated in rosemary, thyme, garlic, and olive oil for up to 48 hours. Butterflied thin for fast, even grilling.

Grilled tuna steaks topped with a buttery lemon-caper pan sauce. A fast, elegant seafood dinner with just 7 ingredients and bright Mediterranean flavors.

Oven-roasted beef chuck au jus rubbed with salt and pepper, slow-roasted to medium, and served with an herb-mushroom pan sauce made from the drippings. Classic Sunday roast done right.

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Slow-smoked pork shoulder with oak and apple wood, finished in a Dutch oven with vinegar and red pepper flakes. Real-deal pulled pork barbecue, smoked 8 to 10 hours until fall-off-the-bone tender.

Sweet pepper and basil frittata with slow-cooked red and yellow peppers, fontina, Parmesan, and fresh basil, finished with a brushed-on balsamic reduction for a tangy glaze.