5,594 whole recipes

Cream filbert cookies with a whole hazelnut hidden inside each shortbread ball, glazed in vanilla icing and rolled in sugar. Vintage Pacific Northwest holiday cookie with a sweet crackly finish.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

Curried barley stew with potatoes, carrots, kidney beans, and tomatoes simmered with ginger and garlic. A hearty one-pot meal that's naturally low-fat and filling.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Double corn muffins with cornmeal in the batter and whole corn kernels stirred in, plus a pinch of red pepper for subtle heat. Warm from the oven in 35 minutes.

This classic tres leches cake soaks a fluffy egg-separated sponge in three rich milks, then gets crowned with billowy vanilla meringue. A beloved Latin American dessert that melts on the tongue.

A succulent and savory chicken dish that doesn't take a lot to make, just ask your crockpot!

A dense, fudgy chocolate cake made with dark corn syrup, semi-sweet chocolate chips, and chopped nuts, topped with a glossy chocolate glaze. Rich enough that a thin wedge is all you need.

Date bars with whole dates stuffed with pecans pressed into a brown sugar and sour cream batter. A touch of ginger and a dusting of powdered sugar finish them off.

This Eastern European compote simmers dried apples, pears, prunes, and raisins in apple cider with honey and warm spices. A make-ahead fruit dessert that improves over two weeks in the fridge.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Easy crockpot Brunswick stew simmers chicken, ham, potatoes, lima beans, corn, and tomatoes into a hearty Southern slow cooker meal. Set-and-forget classic, feeds a crowd.

Tender squid poached for 30 seconds in white wine, lemon, and garlic, then chilled in its marinade. A light, bright Mediterranean-style appetizer or cold pasta topping ready in minutes.