5,378 style recipes

A cheesy but spicy dip that has a zing that's perfect for tortilla chips!

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

A prize winning best of the best meatloaf. Best meatloaf I've ever had.

Oi Naani, traditional Uzbek flatbread made with milk, yeast, and flour. Shaped by hand with decorative stamped centers and raised edges, then egg-washed and baked golden.

This makes a delicious and colorful vegetarian entree.

Easy and comforting weekday dinner. Pork chops smothered in a tangy paprika cream sauce.

A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.

Mughlai-style mixed vegetable curry with paneer, cream, pineapple, and golden raisins. A rich, mildly spiced North Indian dish that finishes with a sprinkle of fried nuts for royal-court flair.

A very old recipe from Venice, Italy, a delicious cheesecake with raisins

Lemon Rice is one of the popular and simple dishes made during festivals in India.The Sour tangy taste makes this dish really mouth watering!!!!

Bright, citrusy California-style carrots tossed with fresh orange sections and zest. A fat-free vegetarian side dish that brings sunshine to any plate in just 30 minutes.

Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.

Juicy chunks of chicken and crisp sweet sugar snap peas are in a sweet and slightly sour sauce, it's quick and easy to make, suitable for a weeknight and colorful enough for the weekend. Ready in less than 20 minutes flat.

The tomato sauce worked deliciously well with the shrimp, olives and feta cheese. Used spaghetti instead of fettuccine, green olives stuffed with pimento instead of black olives. It was a very delightful dish, indeed.

This is a simplified and improved one-skillet version of a perfectly balanced, easy to make Mexican classic, Huevos Rancheros.

An easy way to create a tasteful appetizer, similar to the way it is done in Scandinavia or Northern Germany. Preferably you want to use wild caught salmon when it is available or catch-it yourself. The usual caveats when you deal with fresh fish apply. Process it immediately. I had good experience with wild Alaska sockeye salmon which is frozen for a while before it comes into the shop.