3,148 fresh recipes

Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.

Hearty spaghetti meat sauce with ground beef, spicy Italian sausage, mushrooms, and tomatoes simmered in a Dutch oven. Feeds eight and tastes like it took all day.

Italian-style sole fillets steamed over sauteed mushrooms and vegetables with tomato slices and melted Parmesan. A one-skillet fish dinner ready in 30 minutes.

Slow cooker Polish kielbasa with sauerkraut, tart apples, brown sugar, and apple juice. Smoky, sweet-tangy, and completely hands-off after layering.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Hungarian cabbage and noodles (kaposztas teszta) with paprika, garlic, and sauteed onions. A simple, satisfying vegetarian side dish ready in 30 minutes.

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

Grilled chicken breast topped with warm fruit salsa of kiwi, strawberries, and cantaloupe marinated in a hot raspberry vinegar and tarragon dressing.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

This makes a cake like cookie just exploding with orange flavor.

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

Traditional Texas chili with overnight-marinated chuck beef, slow-simmered in tomato purée, cumin, and bay leaf until fork-tender. No beans, just deeply flavored beef in thick chile-spiced gravy. Worth the wait.

A scrumptious dish that's perfect after a long, hard day at work. Leftovers freeze well which can make it the perfect lunch too!

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.