Top Recipes

Crunchy, zesty Texas caviar loaded with black beans, pinto beans, corn, bell peppers, jalapeno, and cilantro in a tangy rice vinegar dressing. The ultimate game day dip for a crowd.

A scrumptious garlic bread that can be served on its own or with any type of pasta dish you make for dinner.

Creamy homemade hummus with tahini, fresh lemon juice, garlic, and cumin. No-cook, five-minute food processor recipe that beats anything store-bought.

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

An easy and delicious crustless spinach quiche made with Bisquick, seasoned fluffy eggs, onions, cheese, and an impossible crust that makes itself! The quiche is great for a quick Sunday brunch, breakfast, lunch, or dinner.

A hearty flatbread with whole wheat and rye flours.

Tender beef chuck slow-braised with cinnamon, cumin, tomato paste, and pearl onions, then crowned with crumbled feta. This Greek stifado fills the kitchen with warm spice and Mediterranean soul.

These chocolate chip cookies were amazingly delicious. Just like the name, these cookies had a nice crunch when biting into it, and they were so buttery.

Betty Crocker pancakes from scratch using the original 6th Edition Cookbook recipe. Fluffy, golden, and ready in 25 minutes with basic pantry ingredients. Includes 5 variations.

Juicy and sweet watermelon cubes are tossed with fresh mint leaves, feta cheese and a light yet tasty citrus dressing made with orange juice, lemon juice, extra-virgin olive oil, and a bit shallots. Use any kind of your favorite greens as a base. A great summer salad.

Cooked strawberry jam set with Certo liquid pectin and a hard one-minute boil. The classic no-fail method for a bright, spreadable preserve that gels every time, sealed in sterilized jars.

A zesty curry-lime dip with Dijon mustard, garlic, and a kick of cayenne. Whips up in 10 minutes and pairs with veggies, chips, or grilled chicken.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

This is an excellent recipe for grilling flounder. The cajan seasoning is very good. I followed the recipe but I didn't have worchestershire sauce. I would use this recipe again.

This recipe is adapted from the recipe of America's Test Kitchen. A 10-ounce box of frozen chopped spinach, thawed and squeezed dry, can be substituted for the fresh spinach, if necessary.

Fiesta bread is a savory oat and yogurt quick bread with scallions, jalapeño, cumin, and chili powder, baked golden in a skillet. Served warm with a cream cheese and salsa spread.

This quick, easy and refreshing green bean salad is a great side dish in any occasion.

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Chicken breasts baked on a bed of creamy mushroom and celery soup with rice and onion soup mix. A nostalgic dump-and-bake casserole that practically makes itself.

Quick refrigerator pickles with cucumber slices, garlic, vinegar, and red pepper flakes. A no-canning cold-brine recipe ready in an hour. Spicy, garlicky, and addictively crunchy.

Enjoy these surprisingly delicious gluten-free cookies made with creamy peanut butter, rich chocolate chips, and wholesome chickpeas. Soft, melt-in-your-mouth, and naturally sweetened, they’re a guilt-free treat packed with flavor and protein!

A very citrus and moist key lime cake, you don't have to be in the keys, you can still have a slice or two of this delicious cake.

Outstanding and perfect with a cup of coffee in the morning.

WOW. This was AMAZING! I got so many compliments on it, and a few people said they liked it better than pumpkin pie. I have to say I might just agree with that. I made it exactly as it said on the recipe, except I omitted the nuts and added a bit extra cinnamon and some pumpkin pie spice to the cake batter.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.