1,612 pound recipes

Brazilian-style roast pork loin glazed with honey, orange juice, ginger, and clove. Served traditionally with black beans, rice, and cucumber-onion salad.

Butterflied salmon fillet rolled around a fines herbes stuffing of parsley, tarragon, and thyme, finished with a reduced sherry butter sauce. A French-inspired entertaining centerpiece.

Margarita-braised chicken thighs go from a paprika-dusted sear into a boozy braise of tequila, orange juice, lime, and sweet dried tropical fruit. Juicy, citrusy, and built on forgiving boneless thighs.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Brioche bread bakes into rich, eggy, butter-laden French rolls with a tender crumb and signature topknot. Six eggs and a pound and a half of butter folded in slowly build the silky dough. Classic brioche a tete shape from a coffee cup mold.

Pan-seared pork scalloppine in a from-scratch cranberry sauce with red wine vinegar, chicken stock, and cranberry liqueur. Elegant weeknight dinner in 40 minutes.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Glazed rack of lamb for two basted with a honey-soy-sherry sauce spiked with ginger, garlic, and mustard. A romantic dinner centerpiece with an Asian-inspired sticky glaze.

Lighter eggplant Parmigiana with broiled eggplant slices dipped in egg whites and breadcrumbs, baked over a fresh tomato sauce and topped with Parmesan. No frying needed.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Winter squash simmered with savory ground beef in a ginger, soy sauce, and sake glaze. A Japanese-inspired comfort dish with a glossy, sweet-savory sauce.

Perfect for Thanksgiving, roasted turkey with a savory wild rice stuffing.

This Curried Crab Quiche combines the sweet, delicate taste of crab meat with the warm, aromatic notes of curry powder and nutty Swiss cheese, all nestled in a buttery pie crust. The creamy egg custard ties the flavors together, creating a sophisticated yet approachable dish ideal for brunch, lunch, or a light dinner. The recipe is straightforward, with marinating the crab meat enhancing its flavor, and the quiche bakes to a golden, set perfection.

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