7,783 thickener recipes

Easy paella-inspired casserole layered with Cajun rice, diced turkey or chicken, shrimp, peas, and a four-cheese blend. A weeknight shortcut that skips the saffron and delivers the comfort.

A showstopping Persian jeweled rice (javaher polow) layered with saffron-glazed carrots, barberries, currants, pistachios, almonds, orange peel, and rose water. Topped with a golden tah dig crust.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Whole chicken slow-cooked on a bed of potatoes, carrots, onions, and celery with basil and seasoned salt. The cooking liquid turns into a savory thyme and soy sauce gravy.

Butternut squash bisque simmered with apples, walnuts, apple cider, and warm fall spices. A creamy autumn soup with optional cheddar and a touch of cream for richness.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

Chowning's Tavern Brunswick stew: a Colonial Williamsburg classic with stewing hen, lima beans, corn, okra, tomatoes, and potatoes slow-simmered into Southern comfort.

Gramma Bahrt's salmon piroghi, a hearty double-crust pie layered with stock-cooked rice, flaked salmon, hard-boiled eggs and buttery chives. A Russian-style salmon pie baked golden and glossy.

Stir-fried beef and vegetables: a classic Chinese wok dish with marinated beef, crisp onions, and green peppers in a quick garlic-ginger soy sauce. Ready in under 20 minutes from wok to table.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Tender cactus shoots (nopales) simmered in a smoky homemade chili sauce with garlic and onion. A bold Mexican-inspired side dish that pairs beautifully with beef, chicken, or fish.

Dry veggieburger mix combines blender-cracked corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour into a shelf-stable pantry mix. Add water to make custom plant-based patties.

Hulba is a Yemeni fenugreek paste cooked into a hearty hot dip with tomato, lamb, lentils, garlic, and chilies. Traditionally scooped with khobz or Lebanese flatbread.