2,233 may recipes

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

A vibrant Vietnamese-style banh mi stuffed with sliced pork, pate, grated carrots, cucumber, cilantro, jalapeno, and a punchy fish sauce and chili garlic dressing. No cooking required.

Rustic herb and barley stew with rabbit, leeks, garlic, and sage simmered until fall-off-the-bone tender. Pearl barley thickens the broth into a hearty, one-pot meal.

Charcoal grilled salmon steaks marinated in lemon, olive oil, and basil, served over spicy black beans simmered with ham, jalapenos, and fresh thyme. A smoky, protein-packed summer plate.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Homemade toasted garam masala spice blend with coriander, cumin, cardamom, cloves, cinnamon, and black pepper. Indian pantry staple that runs circles around jarred.

Venison roast marinated overnight in vinegar, then braised with claret wine, cream of mushroom soup, and bay leaves until melt-in-your-mouth tender. A hunter's take on the French classic.

Classic crockpot beef stew with potatoes, carrots, pearl onions, and celery. Flour-coated beef browns first, then slow cooks 8 to 10 hours until everything is melt-in-your-mouth tender.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Irish lamb stew with red potatoes, pearl onions, and a splash of Irish ale. Slow-simmered with thyme and bay until the lamb is fork-tender. A St. Patrick's Day classic.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.