2,233 may recipes

Scallops Florentine with bay scallops baked in a creamy spinach-Parmesan sauce with pasta shells and nutmeg. A rich seafood pasta bake ready in under an hour.

Lemon marinated chicken breast with olive oil, oregano, bay leaf, and chicken broth. A simple 5-ingredient marinade that keeps grilled or broiled chicken juicy and bright.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

Bayswater Brasserie Seared Sea Scallops in Lime Broth recipe

Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.

Lighter eggplant Parmigiana with broiled eggplant slices dipped in egg whites and breadcrumbs, baked over a fresh tomato sauce and topped with Parmesan. No frying needed.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Scallops poached in white wine with mushrooms, thickened with egg yolks and served on butter-fried bread. A classic French-style seafood dish with a rich wine sauce.

Chicken and yellow rice that's baked to perfection in a casserole.

Carnitas made by simmering pork shoulder in chicken broth with chipotle, coriander, and cumin, then crisping under high heat until the edges shatter. Mexican shredded pork for tacos, burritos, and bowls.

Smoky, spicy black bean pesto made with ham hock, jalapeños, garlic, and cilantro stems. A thick, spreadable paste for tacos, chips, or as a bold side dish. Makes 3 cups.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Lemon grilled chicken with a warm bay-and-basil marinade. Bone-in quarters basted with citrus and poultry seasoning, charred over coals for juicy, herb-bright BBQ.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Green lentil soup with crushed tomatoes, garlic, bay leaves, and grated onion simmered for 2 1/2 hours. A splash of red vinegar at the end lifts the whole pot. Hearty, vegetarian, and deeply flavored.