2,725 hot recipes

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

One-skillet chicken and rice with Italian sausage, red peppers, tomatoes, cumin, and olives. A Spanish-inspired arroz con pollo vibe ready in under an hour.

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

Juicy ground sirloin burgers seasoned with smoked paprika and garlic, topped with melted Manchego and roasted red pepper paste. Served alongside crispy chorizo hash browns.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

A creamy and delicious soup that everyone will enjoy!

Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.

Veal chow mein casserole baked with tomato soup, Worcestershire sauce, and bean sprouts, served over crispy noodles. A retro American-Chinese comfort dish.

One of my favorite Mexican dishes, so many delicious flavors and great textures.

A scrumptious dish that is very popular in East Asia.

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Hearty beef summer vegetable soup with fresh tomatoes, corn, lima beans, and cabbage. Slow-simmered soup with tender beef chunks and garden vegetables.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Vegan no-egg egg salad: crumbled firm tofu tinted yellow with turmeric and dressed with soy mayo, vinegar, mustard, and hot sauce. Tastes like egg salad in a sandwich, no eggs required.