563 seasoned recipes

Filipino beef and bean sprouts lumpia: crisp golden spring rolls packed with ground beef, crunchy water chestnuts, and fresh mung bean sprouts seasoned with patis. Sealed with a quick flour paste and fried until shatteringly crisp.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

A whole chicken slow-baked with potatoes, eggplant, cauliflower, carrots, and tomatoes seasoned with dill. An Italian-inspired one-pot Sunday dinner for six.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Shake-and-bake style chicken coated in seasoned self-rising flour with paprika, Italian dressing mix, and tomato soup mix. Baked in butter until golden and crispy on the outside, juicy within.

Easy Indian lamb curry with tender neck pieces, potatoes, and simple curry powder seasoning. Tomatoes and spices create a rich sauce perfect over rice or with naan.

Nothing beats a tasty stew and savory dumplings that warm you up during the winter season.

Classic bacon quiche Lorraine with crispy bacon, sauteed onions, and sharp cheddar in a silky egg custard seasoned with nutmeg and dry mustard. Brunch or dinner, it never disappoints.

Sake-marinated tofu pan-fried golden and tossed with rehydrated shiitake mushrooms, garlic, fresh chiles, and soy. A hearty vegetarian stir-fry with serious umami depth.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Vegetarian tofu pot pie with crispy seasoned tofu, mushroom gravy, peas, and carrots in a whole wheat crust with wheat germ. Homemade from filling to flaky crust.

Pastichio (Greek lasagna) with ziti, seasoned ground meat, crumbled feta, cream cheese, Parmesan, and eggs baked into a rich, set casserole. A simplified take on the classic Greek baked pasta.

A make-ahead layered pasta salad loaded with kidney beans, corn, bell peppers, and a creamy taco-seasoned dressing. This Southwestern pasta salad feeds a crowd and tastes even better the next day.

Three-layer Italian cheese casserole with seasoned ground beef, mashed zucchini with green chiles, and a cottage cheese-egg custard topped with cheddar and Parmesan.

Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.