563 seasoned recipes

Corn fritters made from cheese seasoned with Australian native herbs and spices, served with a paperbark smoked beetroot jam.

Fish mulligan stew with haddock, potatoes, carrots, tomatoes, and bacon in a one-pot broth seasoned with celery seed. A hearty New England-style fish chowder that doubles easily for a crowd.

Green bell peppers stuffed with seasoned ground beef and onion, smothered in a homemade cheddar cheese sauce and baked until bubbly. A hearty family dinner that serves four.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Vegetarian pizza topped with chunky peanut butter, sauteed carrots, celery, and onion, seasoned with marjoram and finished with sunflower seeds. No cheese, no tomato sauce.

Highland sausage roll wraps minced venison and pork belly with port-soaked seasonings and tea-plumped prunes inside golden puff pastry. A rustic Scottish showstopper.

Quick pork and black bean burritos using leftover roast pork, cumin-seasoned beans, and a splash of hot sauce. Ready in 25 minutes with all the classic taco-night toppings.

Southern-style smothered okra and eggplant slow-cooked with tomatoes, bell pepper, and apple juice until meltingly tender. No oil needed in this hearty, no-fat vegetable dish.

Kasha with sauteed onions, carrots, celery, and garlic, seasoned with soy sauce and tahini for a nutty, savory vegetarian main dish. Hearty buckwheat groats in 30 minutes.

Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Meatloaf Bourguignon stuffed with cheddar cheese, made with beef and pork seasoned with red wine, Dijon mustard, herbs, walnuts, and teriyaki sauce. French-inspired comfort food.

Old-school stuffed green peppers packed with seasoned ground pork, rice, crumbled bacon, and onion, then slow-simmered in a smoky paprika tomato sauce. Hearty, hands-off comfort food for six hungry folks.