5,721 whole recipes

Delicious and crisp cookies, all my family love these cookies!

Lemon cornmeal cake with a hot lemon glaze and crushed blueberry sauce. A rustic single-layer buttermilk cake with a tender crumb and gritty cornmeal bite, finished with bright citrus shine.

It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

A fantastic rice dish; eat with my Chicken Masala (posted separately) or whatever takes your fancy. A lot of spices and herbs to assemble but the cooking is very easy.

Indian rice pulao layers basmati with whole spices, sweet peas and carrots, golden raisins, and toasted almonds. A fragrant, vegetarian one-pot side that turns plain rice into a feast.

Gulai kambing, an Indonesian spiced lamb curry simmered in coconut milk with lemongrass, bird's eye chilies, cardamom, and ground macadamia nuts. Rich, aromatic, and served over rice.

Lasagna on no not that! So hard to cook...what a MYTH! I love to make lasagna and I came up with this recipe by combing several recipes I found on line.

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.

A North African-inspired chicken tagine with sweet bell peppers, dried fruits, brandy, lemon juice, and warm five-spice. Marinated overnight, then baked, served over couscous or barley pilaf.

Dutch oven pot roast braised in beef broth, French onion soup, and Burgundy wine with rosemary, sage, and whole cloves. Fork-tender beef with carrots, potatoes, and onions. Sunday dinner classic.

Red snapper Veracruz: a classic Mexican fish dish baked in a tomato-olive-jalapeno sauce with garlic, oregano, and bay. Quick to assemble, ready in 30 minutes. The signature dish of Veracruz cuisine.

Amazing taco pasta salad loaded with black beans, corn, tomatoes, Mexican-blend cheese, and olives in a cumin-lime dressing, finished with cilantro and avocado. A zesty, vegetarian Tex-Mex potluck salad.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

A chunky Mexican-style soup with cooked turkey, brown rice, and corn in a blended tomato-green chile broth seasoned with cumin and chili powder. Top with cilantro, sour cream, and crispy tortilla strips for the full experience.