1,047 quarter recipes

Classic American apple pie with a lattice crust, vanilla-scented filling, and half and half for extra richness. A from-scratch shortening crust that bakes up flaky and golden.

End of summer beef stew packed with fresh tomatoes, corn, green beans, peas, potatoes, squash, and carrots. A garden-clearing one-pot meal for the season's last harvest.

Hunter's minestrone with cubed beef, kidney beans, pasta shells, and red wine simmered for four hours in three stages. A hearty, meaty Italian soup built for cold weather.

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.

Glazed apple cake: silky McIntosh apple purée folded into a warm-spiced batter, topped with fanned Granny Smith slices and a glossy apricot jam glaze. A bakery-style fall dessert.

This isn't your ordinary Mom's or Campbell's over-salted Chicken Noodle Soup. Udon noodles, lemongrass, and mushrooms take the soup to the next level.

Make your chicken feel special with this tantalizing recipe that can be made using your crockpot.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

A scrumptious crockpot dish that is made with kielbasa that is perfect for a dinner with your loved one.

Ribbons of spinach, carrots, and zucchini stack between lasagna noodles with a nutmeg-spiced cottage cheese sauce for a surprisingly rich vegetarian bake.

Szczupak po Polsku is Polish-style poached fish topped with a butter, hard-boiled egg, lemon, and dill sauce. A traditional Christmas Eve dish that comes together in just 30 minutes.

South Goan duck vindaloo with dried red chiles, garlic, ginger, cumin, and coriander in a vinegar-based curry sauce. A fiery, tangy braised duck curry marinated in spice paste.

Earthy mushroom pilaf with quick-cooking barley, shiitakes, and porcini in Marsala wine. Vegetarian side dish ready in 30 minutes with rosemary and sherry vinegar.

Warm couscous with roasted butternut squash, chickpeas, red pepper, and cumin. A vibrant vegan fall dish that's meal-prep friendly and full of earthy, roasted flavor.

Baked vegan pâté with toasted pecans, mushrooms, silken tofu, ginger, jalapeño, and roasted red pepper. Earthy, spicy, and spreadable, served warm or at room temperature.

Chinese lamb hot pot with a homemade lamb bone broth, shredded lamb, bean thread noodles, cloud ear fungus, bean sprouts, and Szechuan mustard greens. A communal fire pot meal.