487 past recipes

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Sai Grog: Thai spicy pork sausage with red curry paste, lemongrass, kaffir lime leaves, fish sauce, and coriander. Grilled until juicy and served with sticky rice.

Otak otak: Southeast Asian fish mousse with a lemongrass-galangal-chili spice paste and coconut milk, wrapped in banana leaves and grilled. Each packet holds a shrimp inside a fragrant, spiced fish paste.

Easy bread machine Cajun spice bread with tomato paste, applesauce, brown sugar, and Cajun seasoning. A savory, slightly sweet loaf with a hint of heat. Just dump and press start.

Shepherd's pie meets chili night! Ground chicken breast simmered with crushed tomatoes, chili powder, cumin, and oregano, topped with whipped potatoes and baked until golden. A Tex-Mex twist on a classic.

This recipe was very easy to make and tasted very good, It was a breeze to make, and fairly inexpensive.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Smoky, flame-kissed whiskey BBQ sauce with molasses, brown sugar, and a splash of hot sauce. Sauteed in scotch then flambeed for deep, complex flavor that only gets better with age.

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

Blanched cauliflower and cabbage tossed in a warm sweet-and-sour sauce with pineapple, water chestnuts, soy, malt vinegar, and sherry. A crunchy Asian-inspired side salad served cool.