137 twist recipes

Crawfish potato boats stuffed with whipped potato, sharp cheddar, butter, and a pound of crawfish tails. Twice-baked potatoes with a Cajun seafood twist that freeze beautifully.

Baked eggplant casserole layers tender eggplant tossed in tangy barbecue sauce with fresh tomato slices, all under a crisp Parmesan bread crumb crust. A smoky, vegetarian twist on the usual eggplant bake.

Mashed sweet potatoes with orange juice, marmalade, and fresh ginger, baked under a crumbly oatmeal cookie topping. A sweet, citrusy twist on classic sweet potato casserole.

Chocolate raspberry shortcakes split cocoa biscuits and fill with framboise-soaked berries and whipped cream. A romantic two-serving twist on classic strawberry shortcake.

Spicy white chicken chili with great northern beans, green chilies, Monterey Jack cheese, cumin, and cayenne. A creamy, cheesy twist on classic chili ready in 45 minutes.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Slow-simmered ground beef chili with a surprise twist: sliced pepperoni stirred in with kidney beans for smoky, spicy depth. Serve over rice with melted cheddar on top.

Mussel and corn chowder with a silky milled corn base, steamed mussels, and sweet red pepper. A coastal New England twist on classic corn chowder, ready in about 40 minutes.

Quesadilla quiche, a Tex-Mex twist: Monterey Jack and cheddar, green chiles, tomato, and cumin baked in a custard between two crusts, then served with sour cream and salsa. Cheesy, mildly spicy, crowd-friendly.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Basil sunflower seed pesto with parmesan, garlic, butter, and olive oil. A budget-friendly twist on classic pesto that swaps pricey pine nuts for nutty, toasty sunflower seeds.

Taco-seasoned mashed potato crust loaded with chicken, refried beans, and barbecue sauce, then baked with melted cheddar. A Tex-Mex twist on pie night!

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.