1,612 pound recipes

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Authentic Mexican black beans slow-simmered with salt pork, garlic, and epazote herb. Rich, velvety beans perfect as a side dish for tacos or served over rice for a hearty meal.

Southern-style beer batter with cornmeal and flour that doubles as a marinade for shrimp or fish. Soak it, fry it, and get a crunchy golden crust every single time.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

A delicious Rotisserie turkey recipe that is easy for beginners to follow.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

This a quick and tasty version of the classic Italian Chicken Marsala.

This quick and easy salad is light and refreshing, it is a great side dish with any main dish.

Velvety curried cream of chicken soup made from scratch with a whole chicken, rice, carrots, and sweet peas blended into a silky, spice-kissed broth finished with half-and-half. Pure comfort in a bowl.

Flemish carbonades is a Belgian beef stew braised in beer with onions and garlic in the slow cooker. Fork-tender beef chuck in a thick, malty gravy.

Moist holiday turkey with an orange juice butter baste and a salt-rubbed cavity that locks in juices. A simple roasting method for a juicy, golden-skinned whole turkey.

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

Hot spiced crab soup with whole cracked Dungeness crab simmered in a buttery white wine and chicken broth, spiked with garlic, cayenne, and hot pepper sauce. A messy, hands-on bowl built for cracking and slurping.