1,047 quarter recipes

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

Red plum spice cake with cinnamon, nutmeg, and cloves folded into a moist batter studded with chopped plums and nuts. Finished with a cream cheese frosting spiked with reserved plum juice.

Pineapple banana ice cream made with evaporated milk, crushed pineapple, and ripe bananas in an ice cream maker. A lighter, tropical frozen dessert with minimal added sugar.

Prosciutto-wrapped asparagus bundles topped with Parmesan and broiled until the cheese crisps. An elegant low-carb appetizer with just 6 ingredients.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Cooked Italian antipasto with carrots, cauliflower, mushrooms, artichoke hearts, black olives, and tuna simmered in tomato sauce and ketchup. A make-ahead party appetizer.

Grilled turkey kabobs threaded with cherry tomatoes, mushrooms, zucchini, and bell pepper, marinated in a tangy chili-lemon glaze. Lean, low-calorie, and ready for the grill.

Grilled vegetable and mushroom soup builds smoky depth by charring zucchini, summer squash, red onion, peppers, and shiitake on the grill before dicing them into a savory broth. Smoke and char in every spoonful.

Traditional Irish stew with cubed lamb, potatoes, carrots, and onions simmered slowly with a bouquet garni of bay, thyme, and rosemary. The simple cottage-kitchen recipe that defines Irish home cooking.

Italian Easter pie with layers of ricotta, mozzarella, smoked ham, spinach, sweet red peppers and fresh basil between two flaky pie crusts. A hearty holiday centerpiece served warm or room temperature.

Italian-style beef and potato stew braised in tomato paste, red wine, and oregano. Tender round steak cubes and fork-soft potatoes in a thick, savory tomato gravy. Serve with crusty Italian bread.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Beef stew with roasted vegetables braises round steak in thyme broth, then folds in oven-roasted mushrooms, plum tomatoes, and onions tossed in balsamic. Served over couscous for a Mediterranean spin.