88 real recipes

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.

Chocolate bread made in a bread machine with cocoa powder, butter, egg, and vanilla. A sweet, enriched yeast bread with deep chocolate flavor, makes two loaves.

Homemade whipped cream beats heavy cream with powdered sugar and vanilla into pillowy soft peaks. Three ingredients, ready in 5 minutes, no canned topping required.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

Forget about those store-bought pancake mix, use this simple recipe to make delicious and warm apple pancakes for breakfast.

These gluten-free (can be dairy free and nut free, see Notes) muffins are a great start to the day as they contain no refined sugars and instead provide slow release energy through their relatively high protein content. If you are diabetic, use stevia in place of maple syrup.

Serve this delicious sweet potato kugel as one of your side dish at your passover dinner.

A whole-wheat vegan pear clafouti with almond meal base, naturally sweetened with fruit juice concentrate, finished with a glossy red wine glaze. A French-inspired dessert without dairy or refined sugar.

Passover bagels made with matzo meal, eggs, oil, and water. No yeast, no flour, no boiling pot — just a stovetop dough and a quick bake. Chewy on the inside, lightly crisp on the outside, and kosher for Passover.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Matzo meal cookies with coconut and brown sugar, baked until rich brown and filled with jam centers. A Passover-friendly cookie with no flour, no eggs, no leavening.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.