1,972 slice recipes

Mexican-style lasagna with ground beef, green chilies, corn, and cheddar cheese layered in a cumin-spiced picante tomato sauce. Topped with sour cream and olives.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.

Pork tenderloin rubbed with oregano, cumin, ancho chile, and smoked paprika, seared golden then roasted alongside honey-glazed baby carrots with jalapeño and garlic. A smoky, one-pan dinner for six.

Triple chocolate cheesecake with three distinct stripes of milk, white, and bittersweet chocolate over a chocolate wafer crust. Topped with a glossy ganache glaze and toasted almonds. A water-bath bake gives it that crack-free, silky texture.

This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.

Linguine tossed with artichoke hearts, capers, Parmesan, and prosciutto in a buttery lemon-garlic sauce. A 35-minute Italian pasta that feels special.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

Meatballs without the meat in a tasty rich tomato sauce.

Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.