1,525 style recipes

One-pot Mediterranean pork with new potatoes, green beans, oregano, and a bright lemon finish topped with crumbled feta cheese. A hearty weeknight dinner in about an hour.

Mission-style chicken breasts smothered in a smoky chipotle sour cream sauce with melted cheese. Made with a from-scratch chipotle paste using dried chiles, garlic, and slow-fried aromatics.

New England clam chowder, home-style: minced clams, potato, milk, butter and crisp bacon over a sauteed onion base. A simple, no-cream version that's pantry-friendly and ready fast.

Chinese pork and cucumber soup with marinated pork slices, fresh ginger, and translucent cucumber in chicken broth. A light, clean 30-minute home-style soup.

Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Tender squid braised in red wine, vinegar, and warm spices like cinnamon and cloves, Cyprus style. A Mediterranean appetizer that's equally stunning served warm or at room temperature.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

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Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Arni Palikari, Greek bandit-style lamb chops wrapped in foil with potatoes, tomatoes, oregano, and kasseri cheese. Baked low and slow until fork-tender and melty.