621 season recipes

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Homemade low-calorie cranberry concentrate with lemon, simmered and strained into a tart syrup. Refrigerate or freeze in cubes for instant cranberry drinks all season long.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

Homemade cottage cheese from sour milk, gently heated in a double boiler until soft curds form. Drain, season, and stir in cream. Three ingredients, zero waste, real cheese.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Crispy deep-fried samosas with spiced curried meat filling wrapped in homemade pastry. Seasoned with garam masala, fresh ginger, and mint, these golden triangles shatter at first bite.

Seasoned beef meatloaf with oatmeal, thyme, nutmeg, and cayenne, bound with eggs and beef stock. Starts at high heat for a crust, then bakes low to stay juicy.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for 3 hours in a sweet-and-sour tomato sauce with lemon juice and onion.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Baked chicken fingers coated in yogurt and herb-seasoned cracker crumbs with a hint of curry. Crispy, low-calorie, and kid-approved with no deep frying required.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Crab and cucumber rolls are a no-cook appetizer with seasoned crab salad stuffed inside hollowed-out cucumber and sliced into elegant bite-sized rounds. Cool, crisp, and ready in minutes.

Pork chop onion rice bake layers browned chops over raw rice seasoned with onion soup mix and mushrooms, then bakes it all in one pan. The rice drinks up the savory broth for an easy, hands-off dinner.

Fresh ahi tuna maki rolls wrapped in nori with seasoned sushi rice and wasabi, served with pickled ginger, julienned daikon, and carrots. Make sushi-bar quality rolls at home in 25 minutes.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.