9,670 mile recipes

This simple recipe will help you make a batter that's perfect for frying fish and chicken.

Bacon onion pie with a buttered bread crumb crust, crispy bacon, golden sauteed onions, and a cheddar-topped egg custard. A savory quiche-style pie without traditional pastry dough.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

A tasty seafood side dish made with oyster liqueur and cream of leek soup.

Lasagna casserole with egg noodles, ground beef, cream cheese, and bubbly mozzarella on top. All the comfort of lasagna in a simpler one-dish format that serves six in about an hour.

Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.

Classic oyster stew with shucked oysters gently cooked in butter, then combined with scalded milk and cream. Seasoned with white pepper and nutmeg. Simple, rich, and traditional.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Low fat creamy ham and pasta cooks bow-tie pasta with peas and turkey ham, then folds in a quick reduced-fat cream cheese sauce. Five ingredients, 30-minute weeknight dinner.

Smoky, briny oysters folded into whipped cream cheese with horseradish kick, topped with butter-toasted almonds, and baked until bubbling. The hot dip that turns any party into an event.

Baked sweet risotto with arborio rice, ripe bananas, brown sugar, cinnamon, and creme de cacao. A creamy, hands-off rice pudding dessert that bakes covered for one hour.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, creamy lemon-vanilla filling, and crumbly streusel topping. Cut into squares for a portable cheesecake fix.

Vegan baked squash and yams layered with tomato sauce, soy milk, and chili garlic paste. A plant-based casserole with a sweet, savory, and spicy edge.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

Yorkshire pudding with beef, gravy, and mixed vegetables spooned over a puffy, golden batter baked in a hot pan. A complete British-inspired comfort food dinner.