2,214 pay recipes

Hearty vegetarian Indian curry with potatoes, sweet potatoes, eggplant, zucchini, turnips, and green beans in a chickpea flour gravy spiced with ginger, tamarind, and fresh coriander.

Slow-braised shredded beef chuck in a tangy ketchup, brown sugar, and mustard sauce with a kick of hot sauce. A ranch-style crowd-pleaser built for sandwiches.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Authentic Bermuda fish chowder built on a rich stock from fish heads, simmered with tomato, white wine, and warm spice, then finished the island way with sherry and dark rum. A deep, savory tomato-based chowder.

Black bean and smoked chicken soup turns BBQ-glazed baked chicken and a hit of liquid smoke into a creamy, smoky bowl. Evaporated skim milk keeps it light while black beans and broccoli make it filling. Big flavor, low fat.

Kolkata-style curried salmon simmered with whole spices, yogurt, and mustard, served over crisp-tender steamed vegetables. Fragrant with cardamom, cloves, and fresh ginger.

Saffron-tinted yellow rice baked with shrimp, tomatoes, wine, and a splash of beer. A Spanish-inspired casserole with warm spices and vibrant color.

Crawfish tails baked in a rich custard of cream, eggs, and Swiss cheese with sautéed vegetables, cognac, and sautérne. A Cajun-French quiche that's pure indulgence.

Northwest fish veggie cioppino simmers tomatoes, white wine, and chicken broth with peppers, carrots, celery, and garlic before folding in flaky fish fillets. Hearty Pacific-style stew, ready in under an hour.

Cincinnati five-way chili over spaghetti, layered with kidney beans, raw onions, and a heavy snowfall of shredded cheddar. The Ohio classic with cinnamon, cocoa, and a touch of vinegar in the simmer.

Texiana shrimp and rice, Tex-Mex one-pot with green chiles, toasted cumin, oregano, and shrimp simmered into pilaf-style rice. Border-state weeknight seafood main with cilantro and scallions on top.

A fiery Cajun shrimp sauce piquant loaded with three types of pepper, jalapenos, the holy trinity, and tomatoes simmered in seafood stock. Spooned over rice, this Louisiana classic brings serious heat and soul.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

Classic shrimp creole with the holy trinity, stewed tomatoes, thyme, bay leaf, Worcestershire, and a dash of hot sauce over fluffy rice. A roux-thickened Louisiana staple that's on the table in 45 minutes.