3,137 slice recipes

This passover dish is made with lots of flavorful ingredients. Quick and easy to enjoy this delicious dish at Passover.

Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.

The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Strawberry mozzarella salad with romaine, balsamic vinaigrette, and fresh basil ribbons. A summery riff on caprese that trades tomatoes for ripe berries and comes together in 10 minutes.

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.

Calamari with radicchio, almost perfect couple, I like garlic, so always more garlic, so great!

Walnut and Roquefort salad with romaine, chicory, avocado, and scallions in a white wine vinaigrette. A French bistro-style salad with bold blue cheese, toasted nuts, and creamy avocado.

Chinese-style shrimp stir-fry with red peppers, peas, fresh mint, and basil in a savory anchovy-soy sauce. A fragrant, colorful dinner over rice in just 30 minutes.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

Shrimp with mango and basil sears turmeric-spiced shrimp and tosses them with ripe mango cubes, scallion greens, and fresh basil. Tropical-bright weeknight dinner.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Baked mac and cheese loaded with smoky leftover ham and pan-fried onions, topped with melty mozzarella and golden breadcrumbs. The tastiest way to put that holiday spiral ham to work.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.

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