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Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi’Lantro is one of chef Aarón ...

  • BULGOGI:
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon toasted sesame oil
  • 1 pound boneless rib eye steak, cut into very thin, 3-inch slices
  • 2 tablespoons vegetable oil
  • TOPPINGS:
  • 1/2 cup sugar
  • 1/4 cup distilled white vinegar
  • 2 tablespoons Korean chile paste (gochujang)
  • 2 tablespoons soy sauce
  • 1 cup kimchi
  • 1/2 cup mayonnaise
  • 3 tablespoons Sriracha, plus more for serving
  • 1 pound hot french fries
  • Shredded cheddar, chopped white onion, toasted sesame seeds and cilantro, for serving
4.7/5 (10 Votes)

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Looking for a quick and easy appetizer spread? This Shrimp Spread Recipe is for you! A mixture of cream cheese, sou...

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup seafood cocktail sauce
  • 12 ounces frozen cooked salad shrimp, thawed
  • 2 cups (8-ounces) mozzarella cheese, shredded
  • 1 medium green pepper, chopped
  • 1 small tomato, chopped
  • 3 green onions with tops, sliced
  • Assorted crackers
4.8/5 (10 Votes)

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This unusual whole wheat zucchini bread dazzles with orange zest and roasted pistachios

  • 1 1/2 pounds zucchini, shredded
  • 1 1/4 cups brown sugar, packed
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest, grated
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 3/4 cup shelled pistachios, toasted and chopped
  • 1 tablespoon granulated sugar
4.6/5 (18 Votes)

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Let me begin by saying this is one of my all-time favorite slow cooker recipes that I've ever made

  • DEGLAZE:
  • 2 ounces salt pork, chopped coarse
  • 1/2 cup water
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 pork loin roast (3 to 4-pound), seasoned with salt and black pepper
  • 1 tablespoon fresh garlic, minced
  • Olive oil (for searing)
  • 1/2 cup dry white wine
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 ounce dried porcini mushrooms, chopped
  • 1/4 teaspoon baking soda
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon red pepper flakes (decrease by half if you are sensitive to spice)
  • Zest of 1 lemon, minced
  • 2 sprigs each fresh rosemary and sage, tied with kitchen string
  • POLENTA:
  • 2 cups low-sodium chicken broth
  • 2 cups buttermilk
  • 1 cup yellow cornmeal
  • 1/4 cup Parmesan, grated
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon zest, minced
  • Heavy cream (just a splash, a scant 1/4 cup)
  • Salt and black pepper, to taste
4.8/5 (9 Votes)

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Granola Bars are the perfect on-the-go snack for you to keep in your kids' backpacks, for you to keep in your work-...

  • 2 cups old-fashioned rolled oats
  • 1/2 cup raw sunflower seeds
  • 1 cup sliced almonds
  • 1/2 cup wheat germ
  • 1/2 cup honey
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons unsalted butter, plus extra for pan
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon Kosher salt
  • 3/4 cup chopped dried fruit, any combination of apricots, cherries or blueberries
4.8/5 (9 Votes)

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Homemade divinity is just that - divine! Perfectly sweet and melt in your mouth, it's not hard to make and everyone

  • 2 1/2 cups sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 egg whites, at room temperature
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 1 cup chopped nuts, optional
4.7/5 (15 Votes)

By

The only things you'll need besides meat and fire are salt, pepper, barbecue sauce and beer

  • 2 1 1/4 pound porterhouse steaks, cut to 1 1/4-inches thick
  • Salt, taste
  • Pepper, to taste
  • 1/2 cup barbecue sauce
  • 1/4 cup beer, preferably American lager
  • Vegetable oil, for brushing
4.7/5 (15 Votes)

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Regular standard nachos are good but add some marinated steak to the mix and they become GREAT! Impress your guests...

  • 1/2 cup lemon juice
  • 2 tablespoons garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (1 1/2-pound) beef flank steak
  • 1 (14-ounce) package tortilla chips
  • 2 cups (8 ounces) Colby Jack cheese blend, shredded (see notes)
  • 2 large tomatoes, seeded and chopped
  • 3 scallions, thinly sliced
4.7/5 (14 Votes)

By

Fresh blueberry pie is delicious all year long

  • PIE CRUST:
  • 12 ounces unbleached all-purpose flour, about 2 2/3 cups
  • 3 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 6 ounces cold unsalted butter, cut into 12 pieces, about 3/4 cup
  • 2 ounces frozen vegetable shortening, cut into 4 pieces, about 4 tablespoons
  • 5 tablespoons ice cold water
  • 1 tablespoons fresh lemon juice
  • BLUEBERRY PIE FILLING:
  • 2/3 cup granulated sugar
  • 1 1/2 ounces unbleached all-purpose flour, about 1/3 cup
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon
  • Juice from 1 medium lemon
  • Big pinch table salt
  • 6 cups fresh blueberries, rinsed and thoroughly dried, about 30 ounces
  • FOR ASSEMBLY:
  • 1 large egg
  • 2 tablespoons coarse sugar, such as turbinado or Sugar in the Raw
4.7/5 (14 Votes)

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When it's hot outside, we need easy dinner ideas

  • 3/4 cup giardiniera
  • 2 pepperoncini peppers, stemmed and seeded
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup oil-packed sundried tomatoes
  • 1 tablespoon capers
  • 4 whole canned artichokes
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared pesto
  • 4 sundried tomato, or spinach-flavored 10" flour tortillas
  • 8 thin slices mortadella
  • 12 thin slices Provolone
  • 16 thin slices Genoa salami
  • 12 thin slices prosciutto
  • Sandwich picks
4.7/5 (14 Votes)

By

Serve stew over Apple-Potato Mash (recipe below)

  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1-1/2 pound pork tenderloin, trimmed, cut into 2" pieces, dried with paper towels, seasoned with salt and black pepper
  • 8 ounce cremini mushrooms, quartered
  • 1/2 cup sliced leeks or shallots
  • 1/2 cup diced carrot (1 carrot)
  • 2 Tablespoons all-purpose flour
  • 1/4 cup dry sherry or white wine
  • 3/4 cup apple cider or juice
  • 3/4 cup low-sodium chicken broth
  • 1 Tablespoon minced fresh thyme
  • Salt and black pepper to taste
  • Diced Granny Smith apple
  • Fresh thyme sprigs
4.7/5 (15 Votes)

By

Your guests will love this antipasto platter with marinated pepperoncini, mushrooms, tomatoes, Provolone, olives, a...

  • 1 (24-ounce) jar pepperoncini, drained
  • 1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
  • 2 cups fresh mushrooms, halved
  • 2 cups cherry tomatoes, halved
  • 1/2 pound provolone cheese, cubed
  • 1 (6-ounce) can pitted ripe olives, drained
  • 1 (3 1/2-ounce) package sliced pepperoni
  • 1 (8-ounce) Italian vinaigrette dressing
  • Lettuce leaves
4.7/5 (14 Votes)

Any burning questions? Our chefs answer!

Antipasto Platter Recipe French Fries with Bulgogi and Caramelized Kimchi