2,233 may recipes

Streamlined boeuf bourguignonne with beef chuck, bacon, garlic, and dry red wine simmered for two hours. A simplified take on the classic French stew with eight core ingredients.

Curried chicken and apple soup with golden sautéed onions and celery, pureed smooth with stock, then chilled and finished with cold cream for silky texture.

Browned chicken pieces simmered in a curried tomato broth, then smothered in a rich, velvety peanut butter sauce. Inspired by West African groundnut stew, this one-pot comfort meal is served over rice.

Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.

A simple crockpot recipe that will help you make a hearty and delicious beef stew your whole family will enjoy!

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Braised lamb shanks with oregano and garlic served over simmered lentils with celery and bay leaf, finished with lemon slices in the oven. A rustic, protein-packed one-dish meal.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

A velvety vegetarian split pea soup blended smooth with potato, celery, and garlic, seasoned with caraway seeds and a whisper of mace. Hearty, warming, and naturally creamy without any dairy.

Russian cabbage soup with slow-simmered beef chuck, tomatoes, and shredded cabbage in a sweet-sour broth finished with fresh lemon juice and a cool dollop of sour cream.

An easy and delicious dish that can be simmered all day to create a wonderful aroma in your kitchen.

Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.

Bow-tie pasta with scallops and green beans in a fresh tomato sauce with garlic, basil, marjoram, and red pepper flakes. A light, herb-forward Italian seafood pasta.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

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.