3,036 west recipes

Country chicken pie tops a creamy chicken-vegetable filling with cheddar pinwheel biscuits made from baking mix. The biscuit roll-up trick gives every slice a swirl of melted cheese.

Pork ribs roasted with lemon and onion slices, then basted every 15 minutes in a tangy ketchup-Worcestershire sauce until the meat turns mahogany. Dad's method delivers fork-tender ribs with layers of sweet, sour, and savory flavor.

Canned pork and beans get the full BBQ treatment: molasses, barbecue sauce, ketchup, mustard, and Worcestershire, topped with bacon and smoked low and slow for over two hours. Cookout-worthy baked beans with minimal prep.

David's best meat loaf bakes ground beef, milk-soaked breadcrumbs, onion and parsley under a crackling bacon-strip top for a juicy, family-style loaf ready in an hour.

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.

Honey wheat bread for the bread machine, a three-flour loaf with honey, molasses, and a touch of rye for deeper malty sweetness and a hearty whole-grain crumb.

American beef sausage uses lean ground beef, sage, and a touch of cayenne stuffed into hog casings, then poached and sliced for skillet-browning. A heritage farmhouse sausage recipe.

Hummingbird cake stacks three layers of banana-pineapple-pecan cake under tangy cream cheese frosting. Southern church-supper royalty, no mixer required, just stir and pour. The crumb stays moist for days thanks to fruit and oil.

Best Milky Way cake melts whole candy bars right into the batter for a caramel-chocolate bundt with a moist, buttermilk-tender crumb. A Southern potluck classic made from your favorite candy.

Boston cream pie from scratch: two tender cake-flour layers split by a thick vanilla pastry cream and finished with a glossy chocolate glaze that drips down the sides. The classic Massachusetts dessert, every component homemade.

Mango mousse cake with airy sponge base, raspberry jam ribbon, fresh mango cream mousse, and a crown of toasted almond slices and whipped cream rosettes. A patisserie-worthy showstopper.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.

Banana fritters dredge ripe banana pieces in flour, dip in a light water batter, then deep-fry to golden crisp. Hot, crackly Asian-style street snack served with ice cream.

Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.

Low-fat s'mores cake bakes all the campfire flavor into a light graham-cracker crumb cake. Applesauce stands in for the butter, with broiled marshmallows and chocolate chips melting over the top.

A rich broccoli quiche layered with Swiss cheese, Parmesan, and scallions in a flaky prebaked crust. The custard gets extra savory depth from chicken broth and a dash of hot sauce. Brunch, lunch, or dinner worthy.