5,721 whole recipes

Classic German beef pot roast that is marinated with vinegar, spices and seasonings. It's traditionally served with red cabbage and/or spaetzle or even pasta. Perfect for celebrating Oktoberfest.

When making this crostini, or for that matter any crostini or bruschetta, try using whole-grain or whole-wheat bread.

Add less milk if you want a little stiffer frosting for piping.

A bread machine coffee cake with honey, vanilla, and an egg-rich dough studded with brown sugar and crunchy walnuts. Warm from the machine, it fills the house with the smell of Sunday morning.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

Delicious and easy to make. Chunks of chickens, sausages, and fresh veggies are cooked with stewed tomatoes, which makes lots of tasty sauce. Serve it over a bed of rice or spaghetti. YUM!

Steamed fresh beets match perfectly with this balance of orange and balsamic vinegar.

Use up your stale croissant to make this delicious pudding!

This juicy turkey is brushed with butter to give it a glistening look and a tantalizing taste.

Scallions rolled up with cream cheese and sliced ham. 3 ingredients and super quick and easy to make.

Delicious and chewy. They tend to stick together when you stack them in tupperware.

An excellent rendition of Coq au Vin - chicken cooked in red wine for the crockpot. The sauce is packed with layers of flavor, perfectly balanced and the chicken was fall apart tender.

Peter Island banana pancakes are fluffy tropical breakfast cakes laced with mashed banana, served with rum-spiked maple syrup. A Caribbean resort favorite at home.

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Pan-roasting prevents the broccoli from becoming limp. A quick rich, cheesy (Swiss, Cheddar or Gruyere) pan sauce captures the caramelized bits of flavor. Bring them together and everyone loves their broccoli!