2,845 pot recipes

Southern-style cheesy okra and crab casserole: fresh crabmeat baked with sliced okra, diced carrot and Tabasco in an egg custard, then topped with melted cheddar. A Gulf Coast main dish with Lowcountry roots.

Mushroom spaghetti in a garlic-butter sauce loosened with a splash of dry red wine, tossed with thin spaghetti and a shower of Parmesan. A simple meatless pasta that comes together fast.

Creamy peanut sauce for pasta made with peanut butter, tahini, soy sauce, rice vinegar, and orange juice. Blends up in one minute flat for a rich, tangy vegetarian noodle dish.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.

Southwestern avocado vichyssoise with roasted poblanos, tomatillos, mint, and ginger, blended creamy with potatoes and avocado. Served chilled with a smoky chipotle sour cream drizzle.

Classic French steak au poivre with tri-color peppercorn crust, cognac flambe, and rich cream pan sauce. Restaurant-quality pepper steak in under 30 minutes for an elegant dinner.

Slow cooker Mexican flank steak rolls stuffed with tamales, braised in tomato sauce, and topped with Monterey Jack. A creative Tex-Mex crockpot dinner.

A from-scratch chili built on six varieties of dried chiles pureed with beer and garlic, simmered for hours with bacon, bell peppers, and beans. Intensely complex heat with serious depth of flavor.

Quick orange beef stir-fry with marmalade glaze, ginger, carrots, and green onions served over rice. Uses leftover cooked beef for a glossy, citrusy 30-minute dinner.

Low fat turtle cheesecake sets with gelatin instead of baking, blending nonfat cream cheese and low-fat cottage cheese into a silky filling crowned with caramel, hot fudge, and pecans.

Vegetarian steamed wontons filled with seasoned tempeh, mushrooms, scallions, and ginger in a tamari-honey glaze. Serve with sweet and sour sauce for a plant-based dim sum appetizer.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Avocado halves filled with crabmeat salad, topped with chopped egg and garnished with anchovies, pimiento, and olives. Served with a tarragon-chervil herbed mayonnaise dressing on the side.

No-bake crabmeat nachos piled high with a creamy, briny filling of cream cheese, black olives, and flaked crab. A cold seafood appetizer that's built for game day or cocktail hour.