1,198 telling recipes

San Francisco-style cioppino with halibut, shrimp, scallops and clams simmered in a slow-cooked tomato and white wine broth. The Italian-American fisherman's stew, served with crusty sourdough.

Fried turtle meat simmered in a dark roux-based tomato sauce with mushrooms, shallots, bell pepper, lemon peel, and cayenne, served over hot rice. An authentic Louisiana Cajun dish that's as wild as the bayou itself.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Maritime-style seafood chowder brimming with mixed seafood, garden vegetables, and a splash of wine in a creamy bacon-kissed broth that freezes beautifully for make-ahead meals.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Chili pizza loaded with sausage, mushrooms, bell peppers, black olives, and melted longhorn cheddar on a crispy crust. A 30-minute mashup of two all-time comfort food favorites.

Pollo en salsa de mani is Latin American chicken braised in a peanut butter and tomato sauce with garlic, red pepper, and fresh coriander. Serve with coconut rice for a complete meal.

This is a quick and easy version of a French classic. It has been altered to use no flour and no sugar.

Hearty vegetarian chili with kidney beans, mushrooms, and carrots, deepened with cocoa powder, cinnamon, and mustard seeds. Thick, smoky, and satisfying without any meat.

Grilled Eggplant, Tomato, Zucchini & Squash Sandwich recipe

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

This succulent beef stew fits everybody's taste. Definitely a all time keeper.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.