1,623 preser recipes

This is a fantistic breakfast bagel, vegetables, egg with whole wheat bagel, really a very nice start of the day.

This is one of my favorite recipe, very easy to make, and tastes very well.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

Quick 'n easy, warm, cheesy, tasty, and better than your average appetizer.

Cinnamon raisin French toast soaked in a rum-spiked egg custard with nutmeg, fried golden in butter, and drizzled with homemade maple-rum syrup. Weekend brunch just got serious.

Tender veal shoulder braised in Burgundy wine with bacon, shallots, mushrooms, and carrots until fall-apart rich. Chef Galati's spezzatino is Italian comfort food at its most soul-warming.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Granny's slow cooker chili browns four pounds of ground beef with kidney beans, tomatoes, and a spice blend of chili powder, paprika, cumin, and cayenne. Crowd-feeding crockpot classic.

Hazelnut cornmeal biscotti with toasted whole hazelnuts, stone-ground cornmeal, and warm cinnamon. Italian twice-baked cookies with a sturdy crunch perfect for dunking.

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

A rich beef shepherd's pie built from ground roast beef braised with red wine, cognac, mushrooms, and thyme, under a buttery nutmeg mash glazed golden with egg yolk. A deeply savory upgrade on the classic.

Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.

Sopa de albondigas (Mexican meatball soup) simmers tender beef and pork meatballs with raw rice in a tomato-spiked beef broth. Fresh mint leaves brighten every spoonful of this traditional one-pot comfort soup.

Andouille smoked sausage in Cajun red gravy: smoky pork andouille smothered with onions, celery, bell pepper, and garlic in a tomato-laced beef gravy. Spoon over rice for a Louisiana classic.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.