5,248 style recipes

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Spit-roasted pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Rotisserie-style ribs with a rich, glossy glaze.

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

Cream of mushroom soup uses a pureed mushroom-onion base plus sliced mushrooms for double texture. Finished with cream, sherry, and thyme for a restaurant-style soup at home.

Old-school chili with coarsely ground beef, dried pinto beans soaked overnight, tomato paste, cumin, and red pepper flakes. Slow simmered for hours into deep, rich Texas-style chili.

Spiced buttermilk pound cake with cinnamon, cloves, nutmeg, and chopped pecans baked in a Bundt or tube pan. A dense, warmly spiced Southern-style cake that needs no frosting.

No-bake French cocoa balls rolled in cocoa and powdered sugar. Just five ingredients, no cooking, and ready in 15 minutes. A simple chocolate truffle-style candy with pecans.

Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.

Thai-style stuffed tomatoes filled with seasoned ground pork, shrimp, peas, and corn, flavored with pounded garlic, peppercorns, coriander root, and fish sauce. Gently steamed until tender and fragrant.

Buttery shortbread-style cut-out cookies topped with a simple vanilla powdered sugar frosting. Makes 4 dozen soft, melt-in-your-mouth holiday cookies with just 5 dough ingredients.

Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Old-fashioned spiced cake buns with cinnamon, cloves, ginger, and raisins. Drop-style buttermilk buns with a sugar-crackled top, baked from a single mixing bowl in 35 minutes.

Chocolate chip sour cream cake baked in a tube pan with a hidden layer of chocolate chips and cinnamon sugar on top. A dense, moist coffee cake-style dessert.

Toffee crunch cookies loaded with chocolate-covered almond toffee and chopped almonds. An eggless shortbread-style cookie with buttery, crisp edges and chunks of caramelized candy in every bite.