5,594 whole recipes

Szechwan chicken with cashews is a fiery stir-fry of marinated chicken breast, blackened dried chilies, fresh ginger, green onions and toasted cashews tossed in a quick soy-vinegar glaze.

Hearty cure-all chicken noodle soup simmered 3 hours with a whole chicken, turkey wing, root vegetables, and garlic. The pureed veggies melt into a rich, silky broth that heals what ails you.

Simple chili is a no-bean Texas-style ground beef chili built on chili powder, cumin and a hit of hot sauce. Browned, drained and simmered until thick. The kind that feeds a crowd and tastes better the next day.

Chicken tequila pasta with lime, cumin, and a smoky tomato sauce simmered with real tequila. Tender poached chicken tossed with noodles for a bold Southwestern-inspired dinner.

Cinnamon oatmeal topped with chopped apple, dates, sliced almonds, and brown sugar served with skim milk. A wholesome, low-calorie breakfast bowl.

A trail-worthy chili made from beef jerky, chili powder, cumin seeds, and oregano simmered low and slow until the jerky rehydrates and turns tender. No fresh meat or refrigeration needed.

Lazy day lasagna uses uncooked noodles that soften in the oven with water poured around the edges. Layered with cottage cheese, mozzarella, and a beefy spaghetti sauce, no boiling required.

Pumpkin Frangelico cheesecake: a spiced pumpkin cheesecake on a gingersnap crust, spiked with hazelnut Frangelico liqueur and topped with a boozy sour cream layer. The Thanksgiving cheesecake adults reach for first.

Packed with almonds, these glazed almond cookie slices make a great snack.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Shanghai drunk chicken steamed with ginger and scallions, then cold-marinated in dry sherry and cooking juices. A classic Chinese cold appetizer with just 5 ingredients.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Browned chicken breasts baked in a creamy rosemary sauce with artichoke hearts and green beans. A hearty casserole that feeds six with California flair.

Lavinna chicken bakes boneless breasts in a creamy curry-mushroom sauce of cream of mushroom soup, sour cream, broth, and curry powder. Five minutes of prep, one hour in the oven.