5,378 style recipes

Authentic Texas-style chili with cubed round steak, jalapeno, garlic, and whole tomatoes. No beans, no filler, just beef and heat simmered in under an hour.

Classic cheese pierogi filling made with cottage cheese or farmer's cheese, eggs, butter, and sugar. A traditional Polish-style sweet cheese filling with optional raisins and cinnamon.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Nier beurre: traditional Jersey-style apple butter cooked down in reduced cider with orange, lemon, and allspice. A thick, dark, intensely appley spread from the British Isles.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Indian-style lentil dal with cumin seeds, garlic, onion, and cayenne. A simple, fragrant vegan main course built on five-pantry ingredients. Ready in 45 minutes.

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Filipino-style caldereta: vinegar-marinated lamb braised with dried chiles, cinnamon, peppercorns, potatoes, bell pepper, and green olives. A rich, spiced stew that fills the house with warmth.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.

German-style fruit kuchen with sliced nectarines and plums arranged over a buttery almond-scented press-in crust, finished with a warm peach jam glaze.

Grilled steak and peppers vinaigrette stacks sirloin over butter-braised leeks and tops it with charred Cuban peppers in a Dijon-red wine dressing. A bistro-style three-layer plate.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

Louisiana-style shrimp and chicken gumbo with smoked sausage, the holy trinity, and a dry-roasted oven roux. No-mess deep brown roux that drives serious Cajun flavor.

From-scratch chicken and dumplings with a stewed hen, buttermilk dough rolled paper-thin, and rich homemade broth. Southern-style flat dumplings the old-fashioned way.