3,023 seasoned recipes

Mom's German meatballs: hearty egg-sized meatballs seasoned with celery seed, mustard seed, and garlic water, rolled in flour and pan-browned. Old-world German-American home cooking.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Giant pizza-pan tostada with overlapping flour tortillas, cumin-seasoned ground beef, chunky salsa, melted Monterey Jack, lettuce, tomato, and avocado. Slice into wedges and dig in.

Zesty beef burgers seasoned with lemon zest, sage, ginger, and hot sauce for a flavor-packed patty that grills or broils in 15 minutes. A bold twist on the classic backyard burger.

Pakoras: crisp Indian fritters of onion, potato, and spinach dipped in spiced chickpea-flour batter and deep-fried to golden crunch. Monsoon-season street food at its finest.

Creamy fiddlehead fern soup with chicken stock, milk, and lemon zest. A seasonal spring soup that showcases foraged fiddleheads in a simple, brothy bowl ready in 35 minutes.

Classic oyster stew with shucked oysters gently cooked in butter, then combined with scalded milk and cream. Seasoned with white pepper and nutmeg. Simple, rich, and traditional.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Simple fried turkey breast sliced thin, seasoned, and rolled in flour before deep frying until golden. Just four ingredients for crispy, juicy turkey cutlets that cook in minutes.

Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.

Authentic Bavarian Weisswurst made from ground veal and pork shoulder, seasoned with mace, mustard seed, white pepper, and parsley. Stuffed into hog casings and poached for a traditional Munich breakfast sausage.

A traditional Deccan-style bhurta of pounded meat or fish seasoned with mace, cayenne, and lemon, cooked in butter and served on toast. Anglo-Indian comfort food.

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Creamy corn and ham chowder with potatoes, shallots, fresh basil, and a milk-based broth. A comforting one-pot soup for summer corn season or year-round leftovers.

Sautéed squash, zucchini, red onion, and chickpeas tossed with couscous and seasoned with cumin, curry powder, and red pepper flakes. A 25-minute vegetarian skillet meal.