599 prig recipes

Traditional Pennsylvania Dutch buckwheat scrapple from hog's head, liver, heart, and sweetbreads, bound with cornmeal and buckwheat flour, seasoned with sage and mace.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Herb-marinated snails dipped in a light egg-white batter and fried golden. A crispy French appetizer with tarragon, chervil, chives, and parsley.

Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.

Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.

Salmon fillets steamed in individual foil packets with fresh thyme, parsley, garlic, white wine, and butter. Ready in 30 minutes with almost zero cleanup. A weeknight winner.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Real Irish stew: traditional Irish country stew of mutton, potatoes, carrots, and onions simmered slowly in water until the meat falls apart. Six ingredients, no shortcuts, pure comfort.

Beignets d'escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Italian-style steamed mussels with garlic, white wine, tomato wedges, and green pepper. A quick 30-minute seafood dinner that creates its own brothy sauce for dipping crusty bread.

Orange Pork Tenderloin with Rosemary and Thyme recipe

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Pork, ham, and shrimp jambalaya is a Louisiana-Creole rice dish layering sausage, cubed ham, and shrimp in a tomato-thyme broth. Three-protein one-pot meal with deep Southern roots.

Haricot beef casserole: an old-school British braise of beef chuck and skirt with haricot (white navy) beans, tomatoes, garlic, and a fresh-herb bouquet of parsley, bay, thyme, and marjoram. Slow-baked in the oven for fork-tender meat.