1,337 seared recipes

Asparagus strata layered with bread, American cheese, and canned asparagus soaked in a dry mustard egg custard overnight. A make-ahead brunch bake ready after 45 minutes in the oven.

OMG! This is the BEST salad! The only thing I did differently was to add some walnuts instead of cashews. The dressing is extremely refreshing and delicious! You can't go wrong with this recipe!

Classic spaghetti carbonara with crispy bacon, Romano and Parmesan cheese, eggs, and a splash of dry white wine tossed over low heat until silky and coated.

Greek lamb pie from Ioannina with ground leg of lamb, cinnamon, and mizithra cheese wrapped in buttered phyllo pastry. A savory, flaky pie scored into diamonds and baked golden.

Great for breakfast or anytime with a hot cup of java.

Chunks of beef slowly braised in an authentic Chinese manner. Nearly any tough cut of beef can be made magically tender and flavorful with this technique.

Make-ahead French toast strata with cream cheese, maple syrup, and a custardy egg soak. Assemble the night before and bake for a hands-free brunch.

The dish is hearty enough to be a main course, but can also be a side dish to a meat entree.

Rich onion soup built on a blond roux, loaded with smoky andouille sausage, finished with melted Parmesan and crispy croutons for French onion meets Cajun flair.

Easy asparagus frittata with fresh mushrooms, cottage cheese, and mustard, baked until golden and set. A high-protein, low-effort egg dish for brunch, lunch, or a light dinner.

Rich and creamy squares with a buttery yellow cake mix base topped with sweetened cream cheese and pecans. An easy two-layer bar cookie that feeds a crowd.

Turn frozen bread dough into warm, garlic butter breadsticks topped with Parmesan in under 30 minutes. Just slice, bake, brush, and dip into marinara.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.

Potato and chive tortelli tossed in brown butter with fried sage leaves and lemon. Handmade Italian stuffed pasta filled with chive-spiked mashed potato in a classic noisette sauce.

Manicotti Rita Taule wraps a creamy three-cheese ricotta filling inside delicate homemade crepes (no boiling pasta tubes). Baked under tomato sauce and melted mozzarella for a tender Italian classic.