1,691 maine recipes

Layered Italian bake with rotini, salted zucchini, potatoes, prosciutto, tomatoes, and Parmesan dotted with butter. A hearty make-ahead casserole with serious depth.

A protein-packed vegetarian casserole of bulgur, lentils, and tofu baked with corn, carrots, rosemary, and tarragon in sesame oil. Wholesome plant-based comfort food in one dish.

Sangre Del Diablo Chili(Blood of the Devil) recipe

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

This comes out almost black in color and is VERY HOT!

This dish has a mild, sweet taste with a hint of terragon.

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Loads of great flavour. I followed the recipe, and cooked the dish in my microwave (oven mode), and it came out delicious. Of course served it with basmati rice. To die for!

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.

Hearty broccoli ham hot dish layered with rice, homemade white sauce, and buttered breadcrumbs. A Midwestern casserole classic that uses up leftover ham.

Spanakopitta Me Avga (Spinach Pie with Eggs) recipe

Creamy ricotta and mascarpone blend with wilted spinach, then get rolled in fresh lasagna sheets and baked under bubbling mozzarella. This vegetarian Italian comfort dish delivers rich cheese flavor in every forkful.

Really enjoyed the dish, it was packed with flavors. I did add some fresh cilantro in the end, and it was delicious. I also made a cucumber rita (yogurt sauce) to balance the heat a bit.

When on the go, try this Idaho-style chili that's made with pinto beans, ground beef and tomato sauce.

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.