7,674 wedding recipes

Seared scallop salad on a bed of lettuce with julienned red pepper, enoki mushrooms, and fresh cilantro, dressed in a sesame-ginger lemon vinaigrette.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.

Fresh beets, tart Granny Smith apples, and juicy orange segments tossed with raspberry vinegar dressing and topped with sunflower seeds. A vibrant, earthy salad served on a bed of beet greens.

Bacon-wrapped chicken breasts baked low and slow on a bed of chipped beef, smothered in a creamy mushroom and sour cream sauce. Old-school comfort food at its finest.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

German meatballs made with ground beef and pork, browned and simmered on a bed of sauerkraut. Worcestershire sauce and Italian breadcrumbs give these a savory kick. One skillet, one hour.

Juicy Italian-style beef patties smothered in spaghetti sauce with sauteed mushrooms, peppers, and melted provolone over a bed of spaghetti. Ready in under an hour!

Whole oven-baked sea bass on a bed of bacon, apple, onion, lemon, and green pepper, basted with a buttery Worcestershire and soy sauce. Rustic, smoky, and savory.

Salmon baked in foil packets on a bed of spinach, topped with a creamy horseradish walnut sauce. An elegant one-packet dinner with easy cleanup.

Pork chops bake over a bed of rice with sliced tomatoes and onions in this simple one-dish dinner. The juices from the meat and vegetables flavor the rice as it cooks.

A whole salmon fillet braised on a bed of buttery carrots, onions, and celery in dry vermouth with tarragon. Three sauce options from simple pan jus to a rich winey cream veloute.

Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.

Oysters Philadelphia: sherry-poached oysters on a bed of sauteed celery, topped with bechamel, Parmesan, and paprika, then baked golden on rock salt. An elegant holiday appetizer.

Overnight oven-baked oatmeal slow-cooked for 7 hours at low heat until impossibly creamy. Set it before bed and wake up to a hot, hands-free breakfast.

Chicken breasts baked on a bed of creamy mushroom and celery soup with rice and onion soup mix. A nostalgic dump-and-bake casserole that practically makes itself.

Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.