4,522 mixed recipes

Slow braised venison with current and earthy Chanterelle mushrooms.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe

Classic Yucatecan sopa de lima with chicken simmered in lime-scented broth colored by annatto seeds, with tomatoes, oregano, and a hint of grapefruit. Topped with crispy tortilla strips.

Kouglof (Sweet Brioche with Raisins and Almonds) recipe

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

Whole wheat carrot spice bread with oats, dates, and warm cinnamon-ginger spice. A hearty, low-fat quick bread made with applesauce and egg whites instead of butter or oil.

Enjoy this great side dish with all of the health benefits enjoyed from the phytonutrients from the vegetables combined with the heart-healthy monounsaturated fats from the nuts. It's a great side dish to accompany fish and poultry entrées.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.

Oversized ravioli filled with mascarpone potatoes, sautéed mushrooms, and a whole egg yolk that oozes when you cut in. Topped with crispy pancetta and fresh tomato-basil sauce.

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.