531 pay recipes

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.

Russian-style boiled beef simmered low and slow with marrow bones, root vegetables, dill, and a spice bag. Fork-tender rump roast in a rich, fragrant broth that serves 10.

Braised beef round steak seared and oven-simmered in brandy, dual mustards, juniper berries, shallots, and sun-dried tomatoes. A French-inspired dinner that slices tender and sauces itself.

A tasty dip that is perfect for vegetable or cracker platters! Can also be used with your favorite bag of chips.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

Mexican pot roast stuffed with bacon-wrapped garlic, rubbed in mustard, and braised in beer with jalapenos and cilantro. Fork-tender beef with a spicy blended sauce.

Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Dutch spiced chicken soup (Hollandse Kippesoep) slow-simmered with mace, cloves, rosemary, and thyme. Rich bone broth with vermicelli and tender pulled chicken.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Lean beef round steak browned, deglazed with brandy, and braised low in a tangy two-mustard sauce with shallots, sun-dried tomatoes, and juniper berries. An elegant braise that turns out fork-tender and rich.

Savory shrimp and Gruyere cheesecake on a buttery cracker crust, baked silky with sauteed shrimp and peppers, then chilled and served with warm Italian tomato sauce. A make-ahead party appetizer that wows.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.