1,612 pound recipes

Pounded chicken breasts stuffed with sautéed taro, butternut squash, and onion, then steamed until tender. A light, Hawaiian-inspired dinner ready in 40 minutes.

Mushroom pate with a pound of sauteed mushrooms, dry vermouth, Parmesan, sour cream, and toasted pecans. A rich, earthy spread for crackers and crostini.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Pork schnitzel pounded thin, breaded with paprika-spiked crumbs, and pan-fried golden, then served with a creamy sour cream and dill pan sauce. A weeknight take on the German tavern classic with an Eastern European twist.

Overton's seafood gumbo is the real Louisiana deal: homemade seafood stock, slow-cooked okra, the holy trinity, a dark roux, then pounds of shrimp, crab, and oysters. Served over rice with file at the table.

Baked mushroom pate with cream cheese, Italian herbs, and a full pound of fresh mushrooms. A rich, savory vegetarian appetizer served at room temperature with crackers.

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Slow cooker buffalo stew with carrots, celery, tomatoes, and a hint of ground cloves. Low-fat, high-protein bison simmers for 12 hours into a rich, fork-tender one-pot meal.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.

Rich bourbon dessert sauce made with butter, egg yolks, cream, and a half cup of bourbon whiskey cooked over a double boiler. Pour over bread pudding, ice cream, or pound cake.

Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.

Flourless chocolate mousse cake with a pound of butter, bittersweet and unsweetened chocolate, strong coffee, and 8 eggs. Dense, fudgy, and intensely chocolatey with no flour at all.

Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.