349 new recipes

Classic New York cheesecake with graham cracker crust. Cream cheese beaten for 30 minutes until impossibly smooth, with folded egg whites for airy texture.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

Prawns New Orleans in a colorful Creole sauce of tomatoes, okra, bell peppers, allspice, and cayenne, served over rice. A bright, spicy one-pan seafood dinner in about an hour.

Bring some spice into your kitchen with this dish that will have you ready for a siesta when you're done!

Lemon Jello cake made with lemon cake mix and lemon gelatin, topped with a fresh lemon juice and powdered sugar glaze poked right into the warm cake.

Indian-inspired curried rice cooked in chicken broth and orange juice with raisins and slivered almonds. A fragrant, sweet-savory side dish in one skillet.

Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.

New Year's bread made with sourdough starter, butter, eggs, cinnamon, and orange zest in the bread machine. A festive, enriched celebration loaf with citrus and warm spice.

Lightened strawberry shortcake with a buttermilk-canola oil biscuit layered with strained yogurt (skyr) and fresh strawberries instead of whipped cream. A modern healthier take on the classic.

New England scones with bright orange zest, sweet currants, and whole wheat flour, finished with a powdered-sugar icing drizzle. Yankee-style scones with bakery-bright flavor.

New England beans: canned pork and beans dressed up with real maple syrup, ketchup and chunks of ham, then simmered into a sweet-savory side in about 15 minutes. A fast shortcut to classic New England maple baked beans.

New Zealand foil-poached salmon steaks chilled in their own jelled juices, then served cold under warm Hollandaise. Traditional Kiwi method with butter, lemon, and salt. Pairs with mint potatoes and peas.

New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

New England clam chowder cooked in the microwave with bacon, potatoes, onions, minced clams, and half and half. Classic Yankee comfort soup, ready fast.