5,594 whole recipes

A deeply flavored beef stew braised in Burgundy wine and rich stock with carrots, potatoes, rutabaga, mushrooms, and caramelized tomato paste. Thickened with a dark roux for velvety body.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Vegetarian lasagna layered with caramelized Vidalia onions, portobello mushrooms, ricotta-spinach filling, and a goat cheese white sauce topped with walnuts and fresh basil.

A delicious summer standard at our place. Easy to make with a mix of Southern European and Middle Eastern flavours. I use my Cucumber Raita (posted separately) to dress the lamb salad or you can use the quick yoghurt dressing provided here.

First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.

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Fresh Spanish chicken stir-fry loaded with tomatoes, mushrooms, black olives, and herbs over brown rice. Healthy one-pan dinner bursting with vegetables.

McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!