1,903 witch recipes

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.

Brown rice stuffing with mixed dried fruit, sautéed onions, celery, and a trio of herbs. A hearty, naturally gluten-free alternative to bread stuffing that feeds a holiday crowd with ease.

New Orleans-style red beans and rice slow-simmered with salt pork, the holy trinity, hot sauce, and Worcestershire. A Cajun Monday tradition from dried beans.

Hearty Sicilian tuna soup loaded with cannellini beans, kidney beans, zucchini, and tomatoes in a sherry-spiked broth with oregano and basil. Pantry-friendly and ready in 45 minutes.

Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.

Holiday mincemeat with chopped beef, suet, apples, sour cherries, dried fruit, and broken nuts simmered slowly with brandy and warming spices. A massive 48-serving batch for Christmas baking and gift-giving.

Old-fashioned chicken soup simmers a whole chicken with chicken feet, garlic, carrots, celery, and herbs for three hours to extract maximum flavor and collagen. Grandma-style cure-all served over pastina or rice.

A good stock can greatly improve and add flavor to many meals.

Seared chicken breasts simmered in a wine-laced sauce with chicken and beef broth, tarragon, fresh tomatoes, and mushrooms. Classic French chasseur made simple for weeknights.

Set-it-and-forget-it crockpot Spanish chicken with beer, tomato paste, and green olives simmering 7-9 hours. Easy slow-cooker dinner over rice or noodles.

Mexican beef and mushroom stew simmers round steak cubes with picante sauce, mushrooms, and chili powder, served over rice with sour cream and taco-seasoned cheese.

Heaven 'n' hell chili plays sweet against fiery: hot turkey sausage, pinto beans, cinnamon, and a splash of red wine. A Cincinnati-leaning twist on classic chili with tangy Catalina depth.

Old-fashioned unleavened seed cake with caraway seeds, candied orange peel, mace, and chopped nuts. No baking powder needed, whipped egg whites provide the lift.

Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.

Thai barbecued chicken brushes a hoisin, ketchup, molasses and chili-paste glaze onto poached chicken then finishes on the grill for sticky charred edges. The technique that prevents burnt sauce.

Classic fudge cake with cocoa powder bloomed in hot water for deep chocolate flavor. A tender two-layer cake ready for buttercream frosting in 30 minutes.