2,468 savory recipes

Colorful vegetarian Spanish rice loaded with zucchini, bell peppers, and tomatoes in savory Southwest spices. Meatless comfort food ready in 40 minutes.

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Chicken pieces simmered in apricot nectar with canned apricots and onion soup mix for a sweet-savory dinner that's retro and comforting.

A new twist on a classic Italian dish! Use your Thanksgiving leftovers to create a savory stuffing for this comforting pasta dish.

Liptauer cheese spread with cream cheese, butter, caraway seeds, capers, mustard, and grated onion. A savory Austrian-Hungarian appetizer served with crackers.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Spice-rubbed whole chicken cooked in the microwave in just 20 minutes, served with zucchini and tomatoes tossed in the savory drippings.

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.

Simple 3-ingredient turkey basting mixture for microwave-cooked turkey. Butter, paprika, and brown gravy mix create golden color and savory flavor.

Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.

Honey mustard bread for the bread machine with whole wheat flour, chicken broth, and chives. A savory-sweet loaf built for sandwiches.

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Old-fashioned headcheese from pig knuckles simmered with onion, cloves and cinnamon, then chilled into a savory aspic terrine. A heritage charcuterie.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.