167 slider recipes

Italian-style ground beef casserole layered with oregano mashed potatoes, sliced tomatoes, and melted mozzarella. A budget-friendly deep dish dinner using instant potatoes for a quick weeknight meal.

Savory bread stuffing with sausage, roasted almonds, mushrooms, and celery. Hearty dressing for a 20-pound turkey with egg binding and poultry seasoning.

Layered casserole of chicken or turkey, green beans, and almonds in creamy mushroom soup sauce, topped with buttery stuffing. The ultimate leftover turkey makeover.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Orange-Bourbon Chicken with Buttered Almonds recipe

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Dried figs, apricots, and almonds pulsed with honey, coriander, and sweet wine, then rolled in toasted sesame seeds. This Yemenite charoset brings a rich, fragrant twist to your Passover Seder table.

A new type of fruity spread that tastes delicious with toast or in a sandwich.

Crunchy bok choy apple slaw with Granny Smith apple, carrots, and red onion in a tangy sour cream dressing. No cooking required, low calorie, and ready in 15 minutes.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

Chicken almendrado simmers breast halves in a blended sauce of almonds, red chilies, cinnamon, and chicken broth. A Mexican almond-chile sauce with warm spice and subtle heat. Serve over rice.

Basil-Grilled Lamb Loin Chops marinated in fresh basil, Dijon mustard, balsamic vinegar, garlic, and olive oil, then grilled 5 minutes per side. A fast, herb-forward summer grill recipe.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

Cubed venison or elk in a sweet pineapple-almond sauce, served over rice or chow mein noodles. A retro wild game stir-fry ready in 30 minutes using leftover cooked meat.

Creamy chicken casserole with green chilies, olives, and almonds topped with crunchy potato chips. Feeds a crowd with zero fuss.