3,474 maize recipes

Shrimp "cooked" in a tangy citrus marinade. Fresh and refreshing cold shrimp cocktail.

Chicken in silky almond sauce with yogurt, cardamom, coriander, and slivered almonds pureed into a rich Mughlai-style gravy. A fragrant Indian chicken korma that improves overnight.

Pork chops a l'orange braised in cream of chicken soup, fresh orange juice, celery, and cashews with a hint of ground cloves. A retro one-pan dinner with citrus-cream sauce.

Ham and potato bake folds diced cooked potatoes and cubed ham into a sharp cheddar cream sauce with bright pimento. Five-ingredient one-dish casserole that turns leftovers into dinner.

Shrimp scampi with Ritz crackers butterflied in their shells, brushed with garlic butter, topped with crushed buttery crackers, and baked until golden. Old-school New England seafood favorite.

Riewe Schales is a rustic German turnip and potato casserole bound with milk and yogurt, topped with whole-grain bread crumbs and baked golden. A traditional Mennonite homestyle side dish.

A sweet and tangy corn casserole baked with ketchup, brown sugar, dry mustard, and onion, topped with strips of bacon that crisp up in the oven. Five minutes of prep, 40 minutes to bake. Easy weeknight side.

Easy stuffed red snapper layers fish fillets over sauteed onion and tops with cornbread stuffing for a four-ingredient Southern-style baked dinner. Ready in under an hour.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Simple sauteed eggplant slices, salted to draw out moisture then pan-fried until soft and golden. A 3-ingredient vegetarian side with optional chili powder for heat.

Onion and apple casserole layered with bacon and topped with bacon-fat bread crumbs, baked until golden and bubbly. A rustic, sweet-savory side dish with old-fashioned charm.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Orange pepper steaks are beef tenderloin crusted in coarse black pepper and broiled with an orange marmalade, ginger, and vinegar glaze. Five ingredients, big flavor.

Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.