1,133 whole recipes

Braised red cabbage with apple, a German-style side simmered with onion, cloves, and bay, finished with sugar and vinegar for the classic sweet-sour balance. Vegan and low calorie.

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

Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.

Chicken tequila pasta with poached chicken in a tomato sauce spiked with half a cup of tequila, lime juice, cumin, coriander, and cayenne, tossed with noodles and topped with Parmesan.

Baked stuffed papayas filled with spiced ground beef, tomatoes, jalapeño, and Parmesan, baked in a water bath. A Hawaiian-inspired main dish where tropical fruit meets savory meat filling.

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

Baked spaghetti squash with melted Monterey Jack, sauteed bell peppers, onions, Italian herbs, and black olives. A cheesy, low-carb vegetarian casserole the whole family will love.

New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.

Pork vindaloo is the Goan classic where cubes of pork braise in a fiery spice paste of cumin, mustard, fenugreek, cinnamon, and red chilies bound with white wine vinegar. A hot-and-sour curry that gets better the day after.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Mediterranean beef and okra stew: chuck simmered in a Dutch oven with onion, garlic paste, tomatoes, and whole okra pods. A rustic Balkan-style braise that cooks unattended.

Pecan turtle bars with a buttery shortbread crust, bubbly brown sugar caramel layer, whole pecans, and swirled milk chocolate on top. Addictively rich cookie bars.

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.