8,461 mince recipes

Standing rib roast with a roasted garlic and parsley crust, served with tarragon carrots, browned butter parsnips, roasted onions, and red wine au jus. A holiday showpiece.

Cold buckwheat noodles tossed in a creamy peanut sauce made with brewed Chinese tea, chili oil, sesame oil, and rice vinegar. A nutty, spicy appetizer or side dish ready in 40 minutes.

Fettuccine tossed with a quick chunky tomato-chile sauce, cubed avocado, cilantro, and lime juice. Mexican-leaning pasta with a fresh, no-cook avocado finish.

Slow cooker pinto bean soup with smoky ham hock and pasta simmered all day until thick and soul-warming. Set it in the morning, crush the beans, and serve a crowd.

Classic Filipino chicken tinola soup with ginger, green papaya, fish sauce, and wilted spinach. A nourishing one-pot meal that warms you from the inside out in about an hour.

Quick herbed macaroni Parmesan tossed with fresh basil, Roma tomatoes, parsley, and grated Parmesan. A 15-minute weeknight pasta side dish.

Slow cooker Cajun jambalaya with chicken, smoked sausage, and shrimp simmered with the holy trinity of pepper, onion, and celery. Hands-off Louisiana comfort food in a single pot.

Hearty navy bean stew with browned Italian sausage, carrots, corn, and chicken broth, oven-baked in a Dutch oven until thick and bubbly. A cold-weather crowd-pleaser.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

Grilled chicken salad with red leaf lettuce, juicy orange slices, ripe black olives, and a sharp red wine vinegar dressing scented with garlic and celery. A light, bright Mediterranean lunch in 18 minutes.

Cranberry swirl cheesecake on a vanilla wafer crust with sour cream topping and fresh cranberry orange compote. A stunning make-ahead holiday dessert.

Mexican pot roast stuffed with bacon-wrapped garlic, rubbed in mustard, and braised in beer with jalapenos and cilantro. Fork-tender beef with a spicy blended sauce.

Creamy roasted garlic dressing with silken tofu, fresh parsley, shallots, olive oil, and white wine vinegar. Vegan, dairy-free, and rich with mellow garlic flavor.

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.