614 sprig recipes

This fiery Cajun chicken pasta smothers spaghetti in a spicy triple-pepper tomato sauce loaded with butter-sautéed chicken. A bold Louisiana-style feast for heat lovers.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

Sri Lankan malu soup is a restorative fish and lentil soup spiced with cumin, coriander, and curry leaves bloomed in ghee, brightened with lime juice. Traditional South Asian comfort.

Smoky mesquite-grilled shrimp with tangy tomatillo-avocado salsa verde. Succulent grilled seafood marinated in chili-lime butter, perfect for summer entertaining.

Barley risotto layered with sun-dried tomatoes and homemade basil pesto, enriched with ricotta and goat cheese, then baked until the pesto toasts golden. A vegetarian main that eats like a feast.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Freezer mix barley soup made with beef-mushroom freezer mix, pearl barley, carrots, and celery. A hearty one-pot meal from frozen to table in about an hour.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

For those who love the taste of green beans, you will love this savory side dish that is very easy to make.

Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.

Surprise your loved one with this scrumptious chicken dish that will add a kick to anyone's tastebuds.

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.

Sri Lankan curried cashew nuts simmered in coconut milk with turmeric, fenugreek, curry leaves, and fresh chili. A traditional kadju curry that's vegan and richly spiced.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.