4,699 night recipes

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.

Korean cold cucumber soup combines paper-thin cucumbers, soy sauce, vinegar, and toasted sesame in chilled chicken broth. The hour-long marinade pulls flavor into every slice for a clean, bracing summer starter.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

This is the best pineapple upside down cake I have ever had, and I eat a whole bunch of cake.

Beef stick lima bean casserole with summer sausage, tomatoes, chili powder, oregano, and melted cheddar cheese baked low and slow. Dried limas soaked overnight, simmered, then baked for 2 hours in a spiced tomato sauce.

Silky chocolate custard pie spiked with Courvoisier cognac, topped with cognac-laced whipped cream and chocolate shavings. A no-bake filling that chills to velvety perfection in a flaky pre-baked crust.

Classic chicken tetrazzini from scratch. A whole chicken simmers into rich broth that becomes the base of a sherry cream sauce layered with spaghetti, mushrooms, and parmesan.

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.

Blueberry cream pie with a vanilla wafer crust, a silky vanilla custard layer and a glossy fresh blueberry topping. The berries stay bright, never baked to mush. A chilled summer favorite.

Nacho-loaded cornbread squares with a mashed pinto bean and chili layer, jalapenos, mushrooms, tomatoes, and melted cheddar. Topped with sour cream, olives, and green onions.

This rich and delicious pie is made with chocolate cookie crumbs, corn syrup and semi-sweet chocolate.

Spicy Chinese stir-fried chicken with hoisin sauce, bamboo shoots, ginger, and crushed red chili peppers. Marinated in sherry and soy, wok-ready in 10 minutes.

Creamy homemade coffee fudge topped with a glossy layer of melted chocolate and chopped nuts. Old-fashioned candy-making that yields about 49 squares of pure indulgence.

Creamy fresh tomato soup made from ripe tomatoes, basil, whole cloves, and brown sugar, pureed and finished with half-and-half and milk. Far better than anything from a can.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.