1,903 witch recipes

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Flank steak soaked in a bold marinade of balsamic vinegar, soy sauce, Dijon mustard with horseradish, and herbs, then broiled fast and sliced thin against the grain. Big steakhouse flavor from a cheap cut.

Easy banana sheet cake made with yellow cake mix, buttermilk, and orange juice, finished with a broiled brown sugar pecan topping. Bakes in a 9x13 pan for potlucks and parties.

Turn off the barbecue, and get ready to make some stew! You can add a variety of seasonings to spice it up, perfect for the summer!

Old-school peanut butter pie with vanilla custard filling and a peanut butter crumble layered both under and on top of the whipped cream. A diner-classic Amish-style pie that's comfort food in slice form.

Spanish empanadillas stuffed with wine-braised rabbit, fennel and olives, folded into a thyme-scented dough and baked golden. Savory little hand pies for tapas or a Mediterranean spread.

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

A plant-based twist on classic chicken noodle soup. Blended chickpeas create a creamy, protein-rich broth with noodles, potatoes, and poultry seasoning. Add scrambled tofu for extra heartiness.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Caramelized pork carnitas with brown sugar, molasses, tequila, and garlic simmered until glazed and sticky. A one-skillet Mexican appetizer served with picks.

Whole chicken simmered into rich homemade broth, then combined with sweet corn, chopped tomatoes, and a squeeze of lemon for a hearty chowder that feeds eight. From-scratch comfort in a bowl.

Individual walnut brownies from a mix, flipped upside-down and coated in powdered sugar glaze with a walnut half and chocolate drizzle. Bakery-style presentation made easy.

Whole wheat snickerdoodles swap half the white flour for whole wheat, giving these classic cinnamon-sugar cookies a nuttier, heartier crumb. Cream of tartar gives them their signature tang and chewy texture. Three dozen from one batch.

Freezer mix goulash turns a frozen beef-tomato base into a quick weeknight dinner with paprika, mushrooms, ketchup, and egg noodles. Ready in about an hour.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Vegan banana bread pudding baked in a water bath with citrus zest, pineapple juice, and soy milk. Egg-free and dairy-free, it chills into a firm, fruity tropical dessert.