234 match recipes

Vegetarian cabbage rolls stuffed with tofu, pearl barley, bulgur, rice, and pine nuts, baked low and slow in a sweet-tangy tomato sauce. A hearty, meat-free comfort classic.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

French onion soup scaled for catering with slow-cooked onions in beef stock topped with toasted bread and Parmesan. A large-batch recipe built for feeding a crowd.

Cajun shrimp macaroni salad with a zesty mayo dressing spiked with hot sauce, Worcestershire, lemon juice, mustard, and ketchup. A big-batch Southern potluck favorite.

Homemade V8 juice from 15 pounds of ripe tomatoes with celery, onion, garlic, horseradish, and lemon juice. A big-batch vegetable juice for canning or freezing.

A tradition in my household. Every year we make a batch of this chutney.

Banana-Walnut Cookies pack two cups of rolled oats into a soft, cinnamon-spiced drop cookie with mashed banana and brown sugar. A generous 60-cookie batch ready in 30 minutes.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Granola chip cookies loaded with granola, rolled oats, chocolate chips, and raisins. A chunky, chewy drop cookie that makes a huge batch of about 7 dozen.