New Recipes

Browse the latest new recipes for dinner ideas

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54230 recipes

Massaman Curry Paste

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8

Authentic Thai Massaman curry paste with dry-toasted spices, dried chilies, lemongrass, garlic, and shrimp paste. The base for Thai Massaman curry, keeps 3-4 months refrigerated.

Chocolate Yogurt Cake

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101

Rich chocolate bundt cake made with plain yogurt and Dutch-processed cocoa for an incredibly moist crumb. No frosting needed, just deep cocoa flavor in every slice.

Spiced Rhubarb-Strawberry Pie

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8

Spiced rhubarb strawberry pie with a hint of pumpkin pie spice in the filling and a classic lattice top. Sweet-tart spring filling with warm cinnamon-clove undertones.

Chocolate Tiramisu

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48

Chocolate tiramisu layers espresso-soaked ladyfingers with mascarpone cream spiked with Marsala, Triple Sec, and brandy, then folds in bittersweet chocolate between every layer....

Amazing Spanish Rice with Beef

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55

Spanish rice with beef simmers browned ground beef, onions, bell pepper, stewed tomatoes, and crumbled bacon with rice and chili powder. A one-skillet (or one-casserole) family ...

Salmon Fettuccine

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29 days ago

47

Salmon fettuccine in a creamy sherry-dill sauce made with low-fat milk, Dijon mustard, and green onions, served over spinach pasta. A lighter take on creamy pasta.

Savory Chili with Beans

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29 days ago

19

Hearty beef chili with kidney beans, tomato sauce, and red pepper flakes cooked in a Dutch oven. Topped with Monterey Jack cheese and packed with garlic and celery.

Rice Tomato Casserole

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26

Rice tomato casserole layered with cheddar cheese and chopped olives, baked golden and bubbly. A one-pot rice dish simmered in tomato sauce with onion, garlic, and green pepper.

Spinach-Radiccho Salad

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22

Spinach and radicchio salad with sliced mushrooms, red pepper, black olives, and Parmesan in a red wine vinegar and lemon dressing. A crisp, bitter-sweet Italian-style side.

Sommer's Christmas Stollen

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35

Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.