1,525 style recipes

Baked walleye fillets in herbed tomato sauce topped with melted mozzarella cheese. An easy Italian-style fish dinner with just eight ingredients.

Family-sized calzone made with store-bought pizza dough filled with Italian deli meats, mozzarella, Parmesan, and Italian dressing. One big fold-over that feeds four in 30 minutes.

Scandinavian-style grilled hamburgers with dill vinegar marinade, marinated onions, and celery seed on warm rye bread. Double-stacked thin patties for a Nordic twist on burgers.

Polish-style kishke, buckwheat groats simmered in a rich neck-bone broth with onion, garlic, carrot, and paprika, then stuffed into casings. A traditional, frugal sausage that fries up crisp and savory.

Asian-style microwave cod rolled with sesame paste, served on bean sprouts with snow peas, bell pepper, soy sauce, and fresh ginger. Ready in under 10 minutes.

Oven-baked Chinese-style spareribs glazed with a sweet and tangy sauce of tomato puree, brown sugar, soy sauce, vinegar, and chili sauce. Sticky, saucy, and fall-off-the-bone.

Turkish-style pizza with a whole wheat crust, Monterey Jack, diced tomatoes, sweet Vidalia onion, and jalapeño. Optional pastrami adds smoky-peppery depth. Baked on a pizza stone for a crisp, golden oval flatbread finished with torn flat-leaf parsley.

Scampi-style chicken thighs: boneless skinless thighs marinated in lemon juice and broiled fast with a garlic-parsley-white wine baste. Light, bright, weeknight chicken in under 30 minutes.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.

Fiesta sloppy joes with ground beef, Mexicorn, tomato soup, chili powder, and hot sauce served over warm split biscuits. A Tex-Mex spin on the classic weeknight sloppy joe.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Country-style pork ribs grilled over indirect heat and basted with a homemade tomato, brown sugar, and lemon barbecue sauce. Ninety minutes on the grill for tender, sticky, finger-licking ribs with sauce to spare.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Italian-style zucchini with butter, olive oil, basil, oregano, and parsley. A quick microwave side dish that keeps the zucchini crisp-tender in 20 minutes.