791 siple recipes

A simple but succulent dish that can be served for lunch or dinner. Tastes wonderful with pasta or a salad.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

A simple but delicious dish that's perfect to make when you don't have a lot of time to prepare dinner.

A simple arepa dough recipe that's fun to make and easy to enjoy once dinner time comes around the corner.

Everyone loves a traditional ham quiche so why not make one now with this simple and easy to follow recipe!

Lemon broccoli with garlic oil and fresh lemon juice. A simple boiled-then-sauteed side dish that brightens any plate.

Grilled whole red snapper over wood embers, rubbed with olive oil, sea salt, and freshly cracked black pepper. A simple coastal classic that lets sweet, flaky fish shine.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Romaine and tangelo salad with sweet citrus segments, toasted pecans, and a honey poppy seed dressing. Simple, bright four-ingredient winter side salad.

Sauteed spinach with garlic and fresh tomato wedges, cooked low and slow until silky and tender. A simple 4-ingredient Italian-style side dish that's diabetic-friendly.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Classic French omelet made with just eggs and butter. A simple two-ingredient technique that delivers a golden, tender folded omelet in under 10 minutes.

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

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.