Vegetable recipe collection

Corn casserole with creamed corn, beaten eggs, crushed soda crackers, evaporated milk, and chopped peppers, celery, and carrots, topped with melted cheddar and paprika. A Midwest potluck staple.

Polish dill pickle soup (zupa ogorkowa) made from soup bone stock, shredded dill pickles, pickle brine, and a flour-cream finish for a tangy, creamy bowl. Eastern European comfort food at its purest.

Chicken chili con carne with ground chicken breast, kidney beans, sweet peppers, and crushed tomatoes, finished with melted Monterey Jack. A leaner, weeknight take on classic chili that simmers in one skillet.

Traditional New England clam bake with lobsters, clams, corn, potatoes, and shrimp steamed over hot rocks under fresh seaweed. The classic beach-fire feast for a crowd of 24.

Louisiana seafood gumbo with shrimp, oysters, crab, smothered okra, and a deep-brown roux. Cajun-style one-pot bayou supper served over rice.

Shrimp stuffed ravioli with fresh basil cream sauce, made from scratch with hand-rolled pasta, a tomato-shrimp filling, and a Parmesan-cream finish. The Italian masterclass dinner that earns its evening.

Sweet potato pie blends mashed sweet potatoes with butter, sugar, cinnamon, nutmeg, vanilla, eggs, and evaporated milk into two pies. Southern Thanksgiving classic.

Amazing taco pasta salad loaded with black beans, corn, tomatoes, Mexican-blend cheese, and olives in a cumin-lime dressing, finished with cilantro and avocado. A zesty, vegetarian Tex-Mex potluck salad.

Stuffed cabbage rolls with brown rice, dillseed, marjoram, paprika, onions, and herbs wrapped in blanched cabbage leaves and braised in tomato-vermouth sauce. A vegetarian German Kohlrouladen.

Hearty vegetable stew simmers chickpeas, kidney beans, lentils, potatoes, broccoli, and peppers in tomato broth with chili powder and cumin. Vegan, fiber-packed, dump-and-simmer easy.

Midwest comfort food mash-up: ground beef and stewed tomatoes tossed with elbow macaroni and oregano. Simple, hearty, and ready in under an hour to feed a crowd.

Classic all-american potato salad with a secret ingredient that delivers the seasoning.

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

Sweet and tangy potato salad with a cooked dressing made from eggs, sugar, vinegar, and cream. A Pennsylvania Dutch staple with hard-boiled eggs and celery seed.

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.