1,525 style recipes

French onion soup Burgundy-style with 3 pounds of onions caramelized, simmered with white wine, and topped with Gruyere-crusted toast baked until bubbly and golden.

Madras-style beef curry with braising beef coated in vindaloo paste, cooked in ghee with deeply browned onions until tender and saucy. Garnished with flaked almonds.

Korean-style cucumber salad (oi-muchim) with sesame oil, toasted sesame seeds, cayenne, and lemon juice. Crisp, spicy, and refreshing as a banchan side dish.

Muffaletta-style po-boys with ham, salami, mozzarella, and olive salad on French rolls broiled until bubbly. A quick New Orleans-inspired sandwich ready in 15 minutes.

Tandoori-style chicken breasts: yogurt-marinated with garlic, ginger, coriander, paprika, turmeric, and lime, then grilled over charcoal embers for that smoky, char-edged tandoor flavor at home.

Thai-style stuffed green peppers filled with chopped fresh mushrooms, scallions, garlic and ginger bound with a cornstarch slurry. Baked or steamed and finished with slivered dried chilies. A light vegetable side or vegan main.

Chinese-style whole steamed fish topped with fermented black beans, fresh red chilis, ginger, garlic, and scallions. A Cantonese-inspired dinner that steams in 20 minutes and delivers clean, pungent, savory flavor.

Thai-style fried noodles are a vegetarian wok dish: al dente noodles stir-fried with garlic, crushed peanuts, pickled radish, diced tofu, and chili flakes. A simpler, pantry-friendly cousin of pad thai.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Halal-style pot stickers filled with beef and lamb, napa cabbage, scallion, and a hint of orange zest, then pan-fried and steamed for crisp bottoms and tender tops. Pleated, juicy dumplings with a dipping sauce.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Mock lobster Flemish style dresses up humble white fish, poached in a beer broth, bound in a silky cream and egg-yolk sauce, spooned into scallop shells, and broiled under Gruyere. An elegant fish gratin on a budget.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Spiced ground lamb grills into crispy-edged slabs perfect for slicing thin and stuffing into warm pita with yogurt and fresh salad. This 15-minute doner kebab brings street food flavor to your kitchen.

Homemade Cajun chicken nuggets coated in onion soup mix, breadcrumbs, chili powder, cumin, and thyme. Pan-fried or microwaved. Makes about 5 dozen bite-sized pieces for a crowd.

Homemade turkey sausage seasoned with fennel, garlic, and red pepper flakes for authentic Sicilian flavor. Grind, stuff, and pan-fry these lean links in about an hour.