5,378 style recipes

This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.

Chunky Italian sausage baked in a hearty tomato and vegetable casserole with red wine, oregano, and melted cheese on top. A Sicilian-style one-dish dinner ready in an hour.

Golden chocolate Bundt cake doctors a yellow cake mix with sour cream, milk chocolate bars, chocolate chips, pecans and coconut. Semi-homemade with bakery-style results.

Hearty beef chuck chili simmered low for hours with kidney beans, stewed tomatoes, chili powder and a secret hit of cornmeal for body. A Southern-style bowl that warms you from the inside out.

British-style sausage stir-fry with chipolatas, courgettes, leeks, apple, and baby corn in a quick cider sauce. A Marguerite Patten classic ready in 30 minutes.

Almond raspberry tassies are bite-size tarts with a cream cheese pastry shell, a hidden dot of raspberry jam, and a frangipane-style almond filling. Tea cookies that look fancy but mix in one bowl.

Steamed salmon with black bean sauce, ginger and colorful peppers. Chinese-style fish recipe ready in 40 minutes with aromatic Asian flavors.

No-bean venison chili simmered in beer and whiskey with jalapenos, cumin, and masa harina. A bold, Texas-style wild game chili with serious heat and deep smoky flavor.

Tuna and watercress tea sandwiches blend canned tuna with butter, peppery watercress, and lemon juice in the food processor for a smooth spread. Cut into triangles for a high-tea-style appetizer or party tray.

White Michigan bean soup is a three-ingredient classic: white navy-style beans simmered slowly with a smoked ham hock, then partly mashed to thicken. Old-school, no-fuss comfort.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Steamed cabbage-beef rolls stuffed with ground beef, rice, and sage, finished with a chili-tomato pan sauce. An Eastern European golubtsi-style dish with tender, juicy filling from steam cooking.

Bread machine pizza dough enriched with grated Parmigiano-Reggiano for a savory, crisp thin crust. Make-ahead friendly, refrigerates up to a week, then rolls out for a blistered restaurant-style bake at 500°F.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.

Chocolate-coconut macadamia pie: a Hawaiian-style dessert pie with semi-sweet chocolate chips, shredded coconut, and dry-roasted macadamia nuts in a brown sugar custard. Tropical pecan-pie territory.