3,713 string recipes

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Clear chicken broth infused with ginger and white wine, loaded with sauteed shiitake mushrooms, napa cabbage, and wilted spinach finished with sesame oil.

Mandarin soup simmers pork, dried mushrooms, bamboo shoots, and bean curd in chicken broth with a silky egg ribbon finish. Classic Chinese soup for cold nights.

Baked crab cakes with lump crab, nonfat yogurt, fat-free mayo, Worcestershire, and dry mustard coated in bread crumbs. A lighter, oven-baked version with big chunks of crab.

Szechwan spiced beef stew braised with star anise, hot bean paste, crushed peppercorns, and dry sherry. Deeply aromatic Chinese-style comfort food.

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.

Layered black bean casserole with cumin-spiced beans, Rotel tomatoes, corn tortillas, and gooey Monterey Jack. Topped with lettuce, olives, and sour cream for a Tex-Mex feast.

Make-ahead Chinese-style chicken strata with cubed bread, eggs, milk, sesame oil, soy, water chestnuts, and red bell pepper. Overnight breakfast or brunch casserole.

Jerk chicken wings marinated in scotch bonnet peppers, allspice, thyme, ginger, and soy sauce then baked until crispy. Fiery Caribbean-spiced wings with serious heat and warm spice.

Thai chicken salad with dried California figs, cantaloupe, cucumber, and fresh mint in a lime-honey-ginger dressing. A low-fat main dish salad with sweet, spicy, and tangy flavors.

Baked couscous casserole with black beans, corn, roasted red peppers, and creamy ricotta, served over fresh spinach. A hearty vegetarian one-dish dinner for six.

Buttery flounder fillets stuffed with shrimp, crab and seasoned breadcrumbs, then baked until the fish is flaky and the filling is golden. A Gulf Coast showstopper for seafood night.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Ground chicken salad with seasoned sauteed chicken, avocado, olives, two cheeses, and a tangy red wine vinaigrette. A hearty taco-style salad ready in 20 minutes.

Tofu is tossed with a mixture of honey, soy sauce and sesame oil, then baked in the oven, which develops delicious flavor and great texture. Mix together these yummy baked tofu cubes with cooked quinoa, carrots, and Asian seasonings. A flavorful dish that can be served as a side dish or a simply tasty main dish.

Tex-Mex double-crust beef and bean pie stuffed with ground beef, kidney beans, black beans, cheddar cheese, and chunky picante sauce. Topped with sour cream and olives for the ultimate taco night twist.