243 quarter recipes

Brussels sprouts and egg noodles baked in a sour cream and cottage cheese sauce with caraway seeds and golden buttered breadcrumbs on top. A cozy casserole that converts sprout skeptics.

Brennan's-style banana beignets fried golden in a light beer batter, dusted with powdered sugar, and drizzled with homemade bourbon caramel sauce. A New Orleans classic you can make at home.

Juicy grilled sirloin-chorizo patties topped with caramelized onions, saffron-roasted red pepper ranch sauce, and shaved Manchego cheese. This is the burger upgrade your backyard has been begging for.

Baked swordfish steaks topped with caramelized onions, honey, fresh peaches, and dill. Sweet, savory, and herby on a meaty fish that holds up to bold flavors.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

Rabbit with tomatoes and herbs: bacon-wrapped pieces rubbed with thyme and garlic, browned then simmered in a fresh tomato sauce. A rustic European-style dinner ready in 50 minutes.

Beef meatballs braised in Burgundy wine with mushrooms, pearl onions, and carrots. A one-skillet French-inspired dinner that's ready in 45 minutes.

Bananas glazed in butter, brown sugar, and fresh orange juice, then topped with shredded coconut. This tropical microwave dessert is ready in 15 minutes and can be served warm or chilled.

Velvety curried cream of chicken soup made from scratch with a whole chicken, rice, carrots, and sweet peas blended into a silky, spice-kissed broth finished with half-and-half. Pure comfort in a bowl.

Traditional Irish lamb stew with potatoes, carrots, and onions simmered low with a bouquet garni of thyme, rosemary, and bay leaves. Simple, hearty, and no-fuss.

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.

Chinese-style pineapple lemon chicken with a crispy sesame breading and a glossy pineapple-lemon sauce brightened by fresh ginger. A better-than-takeout deep-fried chicken recipe finished with a blended fruit sauce.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.