8,624 minced recipes

Garlic cheese bread scaled for a crowd: French bread slabs slathered with garlic butter, blanketed in mozzarella, and showered with parmesan, oregano, and parsley. Built for parties, potlucks, and catering.

Classic meat lasagna layered with seasoned beef, cottage cheese, cheddar, and Parmesan between tender noodles, perfect for freezing and reheating.

Grandma's split pea soup with bacon and homemade butter-fried French bread croutons. Simmered until creamy with bits of pea still visible, served with crisp sourdough croutons floated on top.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Seared veal loin chops topped with a bold Italian sauce of mashed anchovies, capers, ham, and brandy cream. Briny, rich, and on the table in under 20 minutes.

Saffron-scented rice loaded with chorizo, pork, squid, and clams, studded with almonds, pine nuts, and artichoke hearts. A Catalan spin on paella that feeds a hungry table of six.

Neapolitan mushroom soup with dried porcini and fresh mushrooms, plum tomatoes, marjoram, thyme, and an egg-yolk-Parmesan liaison thickener served over toasted Italian bread.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Cold spiced shrimp poached in ginger, dry sherry, scallions, and Szechwan peppercorns. Chilled in the cooking stock for maximum flavor absorption.

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Pasta with ricotta-walnut sauce blended from ricotta, yogurt, walnuts, garlic, and Parmesan with fresh herbs. A creamy, no-cook pasta sauce lighter than traditional Alfredo.

Bacon, avocado, and Monterey Jack omelet served with fresh jalapeno-cilantro tomato salsa. A Tex-Mex breakfast for two with crisp bacon, creamy avocado, and bright homemade salsa.

Flank steak braised in a tangy ketchup, Worcestershire, and lemon sauce until fork-tender. A slow-cooked, budget-friendly beef dinner served over rice.