3,023 season recipes

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.

Pasta e fagioli (pasta fazool) with red kidney beans, crushed tomatoes, and vegetables simmered into a thick, hearty Italian soup. Vegetarian comfort food made from dried beans.

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

Chicken cordon bleu stuffed with ham, Swiss cheese, and Dijon mustard, breaded and pan-fried then oven-finished. Crispy golden outside with melted cheese and ham inside.

Fennel and carrots cooked slowly in an seasoned olive oil.

Stir-fried rice vermicelli draped in a savory broccoli sauce with bean paste, garlic, and thick soy. This Thai-inspired vegetarian noodle dish comes together in 35 minutes flat.

Slow cooker Hawaiian chicken breasts braised in pineapple juice, topped with butter-sauteed pineapple rings and fresh avocado slices. Served over buttered rice.

Cajun meat loaf made with beef and pork, loaded with sautéed holy trinity vegetables, three kinds of pepper, Tabasco, and Worcestershire. A spicy Louisiana twist on a comfort food classic.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

A scrumptious recipe where jumbo pasta shells are stuffed with a a low-fat chicken mix.

The Australian hamburger with the lot: a beef patty stacked with a fried egg, bacon, cheese, grilled pineapple, and the all-important slice of pickled beetroot, plus caramelized onions and barbecue sauce on a toasted bun.

Cajun seafood stuffed flounder filled with shrimp, oysters, bacon, and cheddar, fried crispy on one side and finished in a blazing hot oven. Bold Louisiana flavors.

Spice-rubbed chicken thighs browned and simmered with collard greens, mushrooms, bell peppers, and tomatoes in a rich, gravy-like broth. Serve over rice for a soul-warming one-pot dinner.

Oven-baked crunchy chicken legs coated in seasoned flour, egg, and crushed corn flakes with a homemade paprika-salt seasoning. Crispy outside, juicy inside, no deep frying needed.