New Recipes
Browse the latest new recipes for dinner ideas
Boboli Topping
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Boboli topping with a sweet-savory pork and apple filling: roast pork and tender apples in an orange, Dijon and ginger glaze, piled onto a warm Boboli crust and quartered. A fas...
Chicken Breast with Leeks & Mushrooms
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One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Medi...
Microwave Black Bean Burritos
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Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa....
Louisiana Shrimp
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Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun sh...
Lizzie's Pork Chops
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Lizzie's pork chops: browned pork chops braised an hour in a garlicky chicken broth. A four-ingredient weeknight dinner that turns out fork-tender every time. Serve over rice or...
Hash-Brown Quiche
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Hash brown crust quiche with ham, pepper jack, gouda, and a half-and-half custard. The crispy potato crust ditches pastry entirely. Brunch crowd-pleaser, breakfast-for-dinner al...
Cheese & Apple Tartlets
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Flaky butter pastry tartlets filled with chopped apples and topped with golden melted cheddar. A sweet-savory bite-sized treat that pairs fruit and cheese in every nibble.
Fresh Berry Tulip with White Chocolate Ice Cream
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Fresh berry tulip with white chocolate ice cream: delicate tuile cookies shaped into edible bowls, filled with mixed fresh berries, whipped cream, and a scoop of white chocolate...
Pizza a la Spago
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Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.
Triple Cheese Pizza
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A pesto-slathered pizza topped with fontina, mozzarella, Parmesan, sliced Roma tomatoes, and fresh basil on a Boboli crust. Three cheeses, ten minutes, zero leftovers.