8,461 minced recipes

Stuffed baked prawns topped with a creamy cheddar and crab meat sauce. A double-seafood showpiece with garlic-scallion stuffing, perfect for special dinners.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

Browned chicken breasts baked in a sherry-mushroom consomme sauce with olives and sour cream. A make-ahead casserole built for entertaining that serves 8 from a chafing dish.

Warm up that rainy day with this creamy and delicious soup made from chicken broth, spinach and garlic.

Nothing is better than a quick lunch so try this simple recipe that is 100% stress free.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

Baked rigatoni with ground turkey, porcini mushrooms, and tomatoes topped with homemade bechamel, breadcrumbs, and Parmesan. A hearty one-dish pasta bake.

Loaded Western frittata with ground turkey, potatoes, mushrooms, and melted cheese seasoned with cumin, sage, and thyme. A one-skillet egg dish that feeds a crowd for brunch or dinner.

Old-fashioned braised chicken with carrots, celery, onions, and bell pepper in a creamy milk gravy. Country farmhouse cooking at its simplest, feeding a crowd of 12 from one pot.

Olive Garden spaghetti carbonara copycat: thick-cut bacon and sautéed mushrooms tossed with spaghetti and a creamy béchamel-Parmesan sauce. The American-Italian chain version, no raw eggs required.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

Light turkey jambalaya: a Louisiana-style one-pot rice dish built with lean turkey breast and turkey sausage instead of pork and andouille. All the Creole flavor, half the fat.

Mediterranean oyster stew with tomatoes, potatoes, olives, capers, and a hint of cinnamon. A briny, hearty seafood stew that leans more Portuguese-Greek than New England chowder.