10,000 recipes
Medianyky, traditional Ukrainian honey cookies spiced with cinnamon, cloves, ginger, and nutmeg, topped with almonds and sugar crystals. A fragrant holiday cookie with Old World charm.
A hearty soup made with red cabbage, salt pork and red wine that is sure to satisfy your hunger!
If you're thinking of entering a baking contest, then try this delicious and decadent cake that may help you win first prize!
Teriyaki your steak today with this simple crockpot recipe that is easy to follow and understand.
Austrian bread dumplings (Semmelknödel) turn stale bread, a single egg, and milk into pillowy poached dumplings flavored with fresh herbs. Drop them into broth or serve alongside roasts and stews to soak up gravy.
Seared lamb shoulder chops smothered in a glossy pineapple-brown sugar sauce with tender carrots and green bell pepper. A sweet and sour twist on lamb that's ready in 35 minutes.
Chunky turkey breast simmered with bacon, carrots, celery, and rosemary in a thick gravy, crowned with fluffy Bisquick dumplings. Old-fashioned comfort in a Dutch oven, ready in about an hour.
A succulent meat loaf made with oats, cream cheese, chili peppers and salsa.
This delicious passover cheesecake is a hit, delicious and creamy.
A creamy and delicious potato salad made with balsamic vinegar, celery and radishes.
Quick stir-fried tofu with broccoli, cauliflower, mushrooms, snap peas and bean sprouts in a tamari-rice syrup glaze. A 20-minute vegan weeknight dinner over jasmine rice.
Creamy shrimp and crab mousse set in a tomato-cream cheese base with celery, lemon, and a dash of Tabasco. A retro party appetizer that sets overnight in a decorative mold.
Chewy butterscotch brownies made with Bisquick, brown sugar, pecans, and coconut. Everything gets mixed in one bowl and baked until golden. The laziest route to a pan of seriously good blondies.
Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.
Kimmel soup, a traditional Jewish caraway seed soup with egg dumplings and a paprika roux base. Simple, warming, and deeply aromatic from toasted caraway.
Mushrooms are cooked in a hot wok, served with an easy yet tasty white sauce that's made with milk and cornstarch, simply cooked in a wok.