2,233 may recipes

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

Frogmore stew is the classic Lowcountry boil: red potatoes, smoked sausage, corn, and shrimp simmered in one Old Bay-spiced pot. Staggered timing means everything finishes just right for a dump-and-feast spread.

Pureed potato soup with just potatoes, onion, celery, stock, and a bay leaf. Seven ingredients, 30 minutes, naturally creamy without any dairy.

Pickled pink eggs tinted with beet juice and brined in a vinegar-pickling-spice mix with garlic and bay leaf. Classic pub-snack or potluck appetizer that gets better the longer it sits. Just six ingredients.

Oklahoma-style brisket sandwiches braised until fork-tender, then baked in a ketchup-Worcestershire sauce spiked with instant coffee and brown sugar. Sliced thin and piled on buns.

Barbecued venison roast slow-cooked low and slow after a 24-hour beer marinade with garlic, onions, and bay. The Crock-Pot method that turns lean wild game into pull-apart tender meat.

Homemade corned beef from scratch: brisket cured 10 days in a kosher salt brine with juniper, allspice, bay, and garlic. Includes Reuben sandwich assembly.

A simple but succulent beef dish that is perfect to make after a long, hard day at work.

Slow cooker beef stew with chuck roast, potatoes, carrots, and onion seasoned with Old Bay. Just dump everything in the crockpot and let it cook on high for six hours.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Shrimp and scallops in white wine cream sauce served over rice. A simple seafood main with cornstarch-thickened cream and dry white wine for a crowd-friendly elegant dinner.