4,949 well recipes

Hearty vegetarian stew with kidney beans, brown rice, and cabbage simmered with Southwest spices. Stovetop or slow cooker meal ready for Tex-Mex toppings.

Tender veal breast stuffed with gooey mozzarella, spinach, and roasted peppers, rolled tight and slow-roasted until fork-tender. Sliced into gorgeous spirals, this Florentine-style roast feeds 6 with a silky white wine pan sauce.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Open-face turkey melt on toasted English muffins with broiled Monterey Jack and a fresh Italian-dressed chopped salad piled on top. A bright, crunchy spin on a leftover-turkey sandwich.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Chilly Chicken is ready and you can serve , if you need spicy chilly chicken, you can add cayenne pepper instead of kashmiri chilli power.

Crunchy chicken salad with cheddar, celery, bell pepper, and pimiento in a creamy mayo-yogurt dressing. No cooking required. Makes 5 cups of sandwich filling.

Tomato curry chicken with seared breasts baked in a spiced tomato sauce with onions, green peppers, and garlic. A weeknight-friendly one-pan curry with warm, aromatic flavor.

One-pot Cajun shrimp jambalaya loaded with smoked sausage, garlic, shallots, and a triple-pepper punch. Feeds six hungry folks in about 35 minutes with zero fuss.

Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Dry potato curry with mustard seeds, turmeric, cumin, and fresh ginger. Parboiled red potatoes tossed in a sizzling spice base for a sauceless Indian side dish ready in 35 minutes.

Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

Crisp-tender broccoli, bell peppers, and carrots tossed in soy sauce, then smothered in melted Monterey Jack and toasted sesame seeds. A 25-minute vegetarian side that steals the spotlight.