2,214 pay recipes

Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

Shrimp and crab enchiladas: corn tortillas filled with a simple bay-poached shrimp and crab meat mixture. A light seafood filling for a crowd of 20 enchiladas.

Annie Mae Jones' ham and white bean soup, a simple old-fashioned recipe that uses a leftover ham bone, white beans, and a few aromatics. Thickened with mashed beans the traditional way, no roux or cream required.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Sliced beet salad marinated with grapefruit, bay leaf, cloves, and allspice for a tangy, warmly spiced side dish. Diabetic-friendly and vegetarian.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

Pureed potato soup with just potatoes, onion, celery, stock, and a bay leaf. Seven ingredients, 30 minutes, naturally creamy without any dairy.

This is a nice spinach rice recipe, low-fat, low-calories, very healthy!

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

New England-style scallop chowder with bay scallops, potatoes, and scalded milk in a simple butter base. Creamy, briny, and old-fashioned with just 6 ingredients.

Scallops poached in white wine with mushrooms, thickened with egg yolks and served on butter-fried bread. A classic French-style seafood dish with a rich wine sauce.

Satisfy your family's hunger with this scrumptious corned beef that will even make your slow cooker happy!