8,624 minced recipes

Instead of tomato sauce, we use milk to make a creamy sauce, and with layers of mushrooms and cheese. It's just so easy for you to fall in love with this succulent lasagna.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.

Kurkkusalaatti is the classic Finnish cucumber salad with sour cream, fresh dill, and a touch of vinegar. Salt-pulled cucumbers stay crunchy, never watery. Pure Nordic summer on a plate.

Whole squid bodies stuffed with a savory filling of chopped clams or scallops, sun-dried tomatoes, white wine, shallots, and herbs, then baked until tender. An impressive Italian-style seafood main course.

This is a low fat and low calorie recipe, very light flavor, very tasty.

Chicken tostada salad piles a quick saute of chicken, beans, peppers, and lime over crisp lettuce, finished with cheddar, olives, and crushed tortilla chips. A 30-minute weeknight Tex-Mex bowl.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

A legendary Chinese dish: whole chicken rubbed with soy and sesame, stuffed with seasoned pork and mustard greens, wrapped in lotus leaves, sealed in clay, and slow-roasted until fall-apart tender.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.

Eggplant stuffed l'italienne: small eggplants hollowed and refilled with their salted pulp, tuna, anchovy, capers, olives, tomato, and bread crumbs. Southern Italian summer at its briniest.

Classic General Tso's chicken with crispy double-fried chicken in a sweet-spicy orange-soy glaze. The Chinese-American takeout standard made the proper restaurant way at home.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

Curried cabbage and arame seaweed sauteed in sesame oil with shoyu. A quick, mineral-rich macrobiotic side dish loaded with umami that's on the table in 20 minutes. Vegan and plant-based.

Millionaire Chicken: Chinese cold chicken salad with Shantung cabbage, tossed in a spicy hot-oil dressing of Sichuan peppercorns, hoisin, and honey. Make-ahead friendly.

German red beet salad marinated in vinegar, caraway seeds, horseradish, and ground cloves. A tangy, earthy side dish that improves as it sits.