1,768 style recipes

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

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.

Hearty Sicilian soup with dried chestnuts, kidney beans, and rice simmered low and slow in a rustic broth with olive oil and aromatics. A stick-to-your-ribs bowl straight from the streets of Palermo.

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.

Venison chuck simmered with red wine, mushrooms, potatoes, and kohlrabi until fork-tender. A rustic, hearty wild game stew served over rice that turns your deer harvest into a real country supper.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

Thai-style marinade with soy sauce, oyster sauce, honey, fresh ginger, garlic, cilantro, and citrus zest. A sweet-savory marinade for chicken and grilled meats, ready in 5 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.

Sephardic-style date haroset made from simmered date paste with sweet wine, cinnamon, and chopped walnuts. A rich, fruity Passover tradition that keeps for two weeks.

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.

Slow cooker chicken saltimbocca rolled with ham and cheese, seared golden, then braised in a creamy white wine sauce with sage and Parmesan.

Farm style pork ribs browned with onions and braised in barbecue sauce. Cook in the microwave in 15 minutes or bake in the oven for up to an hour. Just 4 ingredients.

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.