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Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.
No-molasses gingerbread made with cane syrup instead, giving a milder, less bitter flavor with cinnamon, ginger, and cloves. Bakes in a 9-inch square pan in 30 minutes. A Southern-style classic.
Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.
Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.
Gather round pound cake: a moist butterscotch-coffee bundt cake with melted butterscotch chips and instant coffee in the batter. The deep amber pound cake that smells like a coffee shop bakery.
Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.
You don't need to be a farmer to enjoy this scrumptious casserole made with creamed corn and cheddar cheese.
Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.
The reddish crest of Sleieve na mBan (The Mountain of Women in Ireland) rising above the milk-white mist that forms there gives its name to this dish of cream-wreathed carrots.
Savory Italian-style quiche loaded with salami, mozzarella, fresh tomatoes, and green onions in a golden flaky crust. Ready in just over an hour for an easy brunch or weeknight dinner.
Add a Jamaican kick to your chicken with this scrumptious recipe that will have you licking your fingers.
Rich and creamy Southwestern chicken con queso soup with jalapeños, cumin, cheddar cheese, and a silky roux-thickened broth. Restaurant-quality comfort in every spoonful.
Impossibly easy coconut pie that forms its own crust while baking. Just blend, pour, and let the oven work magic for a custardy slice with toasted coconut on top.
Fudge-almond cheesecake on a spicy gingersnap crust, flavored with almond and vanilla extracts, then topped with a glossy semi-sweet chocolate fudge layer. Rich, creamy, no-crack method.
Traditional beef chow mein with crispy deep-fried egg noodles, soy-marinated round steak, mushrooms, bamboo shoots, and bean sprouts. Topped with thin omelet strips for an authentic finish.
A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.