1,612 pound recipes

Crispy corn flake-crusted chicken breasts stuffed with garlic-herb butter that melts into the meat during quick microwave cooking for easy weeknight chicken kiev.

Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.

Traditional Caribbean callaloo soup with dasheen, okra, plantain, and yam puréed into a silky, spiced broth with a Scotch bonnet kick. Warm, green, and soul-filling.

Creamy maple-sweetened sweet potato casserole topped with a crunchy brown sugar and pecan streusel. The Thanksgiving side dish that steals the show from the turkey every year.

A rich and delicious dessert made with jello, angel food cake and juicy berries.

Turkey wings simmered until fall-off-the-bone tender with celery, onions, and green pepper in a rich, homemade gravy thickened with flour. Old-school comfort food that fills the house with the most incredible aroma.

Honey up your day with this succulent dish that is perfect to serve when guests are coming over for dinner.

Roasted marinated crab with ginger, garlic, and serrano chiles served with a butter dipping sauce. Whole crab is marinated up to 4 hours, then grilled or oven-roasted until bright red and opaque.

Chile-dusted roast duck stuffed with jalapenos, Granny Smith apples, pine nuts, cilantro, and bread cubes. A Southwestern twist on classic roast duck.

Pita chicken sandwiches with sauteed breast, caramelized onions, and a cool yogurt-cucumber sauce, chilled and wrapped for portable eating. A make-ahead lunch or picnic sandwich.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

Grilled chicken breasts marinated in soy sauce, honey, lime, and cayenne, topped with fresh mango salsa and caper mayonnaise. Three components, one stunning summer plate.

Baked bean casserole with apples, tomatoes, cheese, and chili powder inspired by the Moosewood cookbook. Dried beans simmered tender, then layered with sweet-tart apple chunks and mild melted cheese for a hearty vegetarian one-dish meal.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.