2,233 may recipes

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.

Try making this healthy variation of chicken stock that can be used to make soups and stews.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.

Hearty ground beef and rice casserole simmered with crushed tomatoes, herbs, and mushroom soup, then broiled under a bubbly blanket of melted cheddar. Table-ready in 40 minutes.

Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.

Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Pizza soup with stewed tomatoes, pepperoni, mushrooms, green peppers, basil and oregano, topped with broiled mozzarella. All the flavor of pizza in a chunky bowl.

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Cheesy creamy garlic soup caramelizes a dozen cloves of garlic with onion, deglazes with white wine, and purées French bread into a velvety bowl finished with cream and Gruyère. A French country soup with serious depth.