599 prig recipes

Southern pigs' tails and lima beans, slow-simmered with onion, garlic, and sweet bell peppers for deep pork-infused flavor. Old-school soul food stew where inexpensive pork cuts make rich, sticky broth.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Spatchcocked roast lemon chicken with white wine pan gravy, basted until deep golden brown. A classic whole chicken dinner with homemade gravy from the drippings.

Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.

Hearty potato and pig's foot stew with carrots, lima beans, and a curry-spiced milk gravy. A nose-to-tail comfort stew that's rich, warming, and budget-friendly.

Pasta with zucchini and fresh mint sauce blends grated zucchini, cream cheese, Parmesan, and garlic into a silky, herb-bright sauce. A summer vegetable pasta that comes together in one pan.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

Lemon can let the chicken go very fresh and tasty!

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Chilled strawberry soup blended with sour cream, half and half, brandy, and vanilla. A silky Nova Scotia-inspired cold fruit soup ready in 10 minutes flat.

Indian spiced grape sherbet with roasted cumin, black pepper, lemon, and a pinch of salt. Angoor Ka Sherbet is a no-cook summer cooler ready in 20 minutes.

Classic Southern chicken and dumplings simmered from a whole chicken with carrots, onions, parsnips, and fresh herbs. A slow-cooked, soul-warming one-pot supper like grandma made.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.