5,026 telling recipes

This delicious dip is perfect for crackers, chips and even vegetables.

Add some magic to your meat loaf with this simple recipe that will instantly become one of your favorites.

Cheddar baked eggs with ham and pepper is a make-ahead breakfast strata: bread cubes, cubed ham, cheddar, and bell pepper soaked in seasoned eggs and milk, frozen for later, then baked. Holiday brunch hero.

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Hungarian chicken paprikash, a paprika-stained Budapest classic where bone-in chicken simmers low with onions and peppers, finished with a swirl of sour cream that turns the pan sauce silky and tangy.

This easy chicken etouffee brings Cajun country straight to your kitchen with a golden roux, the holy trinity of onion, celery, and bell pepper, and a kick of red pepper flakes. Ready in 40 minutes, served over hot rice.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

No-crust spinach pie with ricotta, eggs, sauteed mushrooms, and red peppers. A crustless, low-carb take on spinach quiche that comes together in minutes.

Pork chops Nicoise braised in a Provencal-style sauce of fresh tomatoes, garlic, basil, green pepper, and black olives. A one-skillet French-inspired dinner served over rice.

Southern catfish chili with chunky white fish fillets simmered in a tomato and kidney bean base with green peppers and garlic. Quick weeknight chili variation ready in 40 minutes.

Old-fashioned chicken spaghetti casserole made from scratch with a whole stewing hen, creamy mushroom roux, hard-boiled eggs, and melted cheddar. Makes two casseroles so you can freeze one for later.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Ratatouille-topped chicken: pan-seared breasts blanketed in Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes. Mediterranean weeknight dinner.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Slow cooker beef stew with tender chuck, zucchini, potatoes, celery, and green pepper simmered all day in a marjoram-scented broth. Finished with a quick skillet gravy spooned over everything.