1,525 style recipes

Thai chicken with fresh basil (pad krapow gai style) stir-fried with garlic, serrano chiles, and fish sauce. Ten-minute weeknight one-wok dinner served over rice.

Reuben roller sandwich made with soft Armenian cracker bread spread with cream cheese, corned beef, pastrami, Swiss, sauerkraut, and Thousand Island, rolled jelly-roll style and sliced into pinwheels.

Pork and mung bean spring rolls: ground pork stir-fried with bean sprouts and onion, wrapped in egg roll skins, dipped in a Bisquick batter and deep-fried golden. American-Chinese style.

Roast beef sandwiches simmered in a garlic-lime tomato sauce with green chiles, cumin, and cilantro on whole-wheat rolls. A zippy Southwestern-style leftover makeover ready in 25 minutes.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Mrs Fields-style lemon chocolate chip buttons with lemon extract, ground coriander, and mini chocolate chips. Tiny, soft, pale cookies with a surprising citrus-spice twist.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Pasta shells stuffed with crumbled feta, black olives, red pepper, and walnuts. A Mediterranean-style finger food appetizer ready in 15 minutes.

Classic Caesar salad with romaine lettuce, garlic oil, coddled eggs, Worcestershire, lemon juice, Parmesan, and croutons. Tossed tableside-style in the traditional method.

Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Thai-style shrimp and asparagus stir-fry with garlic, straw mushrooms, fish sauce, and oyster sauce. Wok-fast: shrimp turn bright orange and the sauce sets in under a minute.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.