749 potato recipes

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

Tired of the same old roast? Try this simple, yet succulent recipe that will have you licking your fingers!

Asparagus and mushrooms stir-fried with garlic and fermented black beans get tossed in a savory sauce made with rice vinegar, tamari, and sake for a quick Asian-inspired vegetable dish.

Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Spiced caramel popcorn snack mix with dried apples, raisins, pumpkin pie spice, ginger, and allspice. A quick fall harvest treat ready in about 15 minutes.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

By using this recipe, you will be able to learn all the tricks bread machines have to offer!

Invite some European flavors into your kitchen with this classy and scrumptious dish.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

Hulba is a Yemeni fenugreek paste cooked into a hearty hot dip with tomato, lamb, lentils, garlic, and chilies. Traditionally scooped with khobz or Lebanese flatbread.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Budget-friendly turkey drumsticks browned and braised low and slow with poultry seasoning until fork-tender. Just 5 ingredients and a couple hours of hands-off cooking for juicy, fall-apart meat.

Bean lovers will truly think this savory and hearty soup has a little bit of heaven in it.

Chicken fried steak made from pounded round steak, egg-dipped and flour-dredged, pan-fried in oil and butter with cream gravy made from the pan drippings. True Texas comfort food.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.