3,377 manie recipes

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Roasted turkey breast glazed with orange juice, sage, and thyme, then finished with sugared raspberries that melt into a tart-sweet ruby sauce. An elegant alternative to the whole-bird Thanksgiving routine.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Smothered pork chops simmered in a tangy ketchup and hot sauce gravy with mushrooms and green peppers. Iron skillet comfort food, fork-tender in under an hour.

Microwave lamb chops a l'orange topped with fresh orange slices and orange marmalade glaze. Just four ingredients and ready in under 20 minutes.

Breaded pork chops braised until tender, topped with a warm sour cherry sauce spiked with cinnamon, cloves, honey, and Madeira wine. An elegant but approachable dinner.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Chicken salad wraps with deli chicken salad, tomato, American cheese and crisp lettuce in warm flour tortillas. Five-minute lunch ready to grab and go.

Bold tomato-anchovy sauce clings to al dente spaghetti in this rustic Italian seafood pasta with tuna. Ready in 45 minutes for easy weeknight dinners that taste like coastal Italy.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Old-fashioned beef hash with diced potatoes, onion, gravy, ketchup, and mustard browned in a skillet. The best way to use leftover roast beef and potatoes.

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

Pan seared peppered swordfish with a bright red onion, orange, and cilantro salsa. Peppercrust-forward seafood ready in under 15 minutes with a fresh citrus topping.

New Mexican spareribs simmered tender, then marinated overnight in pureed dried red chiles, tequila, cider vinegar and brown sugar. Grilled hot for a smoky, deeply spiced char. Real Southwestern barbecue.

Honey mustard baked chicken coated in a sticky glaze of honey, mustard, garlic, and flour, then roasted uncovered until caramelized and golden brown.