Menu Enter a recipe name, ingredient, keyword...

Featured Recipe Favorites - 4201 recipes

Google Ads

More Courses recipes

By

Just a few ingredients make this delicious potato leek soup

  • 3 tablespoons unsalted butter
  • 3 leeks, white and light green parts only, roughly chopped
  • 3 cloves garlic, peeled and smashed
  • 6 Russet potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 6 cups low sodium chicken or vegetable broth (best quality such as Swanson)
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup half and half
  • Chives, finely chopped (Optional)
4.2/5 (5 Votes)

By

"For me there is no better tapa than a really good stuffed olive

  • 36 large Sicilian olives (about 1 pound)
  • 36 whole almonds, salted & roasted
  • 9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
  • 4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 garlic clove, minced
  • 1 1/2 teaspoons finely grated orange zest
4.2/5 (5 Votes)

By

This is quick and fast for last minute dessert, we call it Cuppa, Cuppa, Cuppa

  • 1 cup self rising flour
  • 1 cup sugar
  • 1 cup milk
  • 1 stick butter
  • 1 can pie filling, your favorite
4.1/5 (7 Votes)

By

This dish is amazing served with warm tortillas for dipping, fresh lime for squeezing, and beer - for drinking!

  • GARNISH:
  • 1 1/3 pound Lean Lamb, cubed (600g)
  • 2 1/5 pounds Lamb Shanks, cut into pieces by your butcher (1kg)
  • 2 Ancho chillies
  • 2 Chipotle chillies
  • 3 Guajillo chillies
  • 1 cup boiling water
  • 10 1/2 cups lamb stock (2.5 liters)
  • 1/2 brown onion, sliced into thick rings
  • 6 whole cloves garlic, peeled
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 sprigs fresh marjoram
  • 1 sprig fresh thyme
  • Sea salt and pepper
  • 1 onion, finely chopped
  • 3 firm tomatoes, peeled, deseeded and finely chopped
  • 1 bunch coriander, leaves picked, finely chopped
  • 1 avocado, mashed
  • 3 limes, massaged and halved
4.2/5 (5 Votes)

By

Filled with healthy nutrients, this refreshing summer salad has a generous bounty of fruits and vegetables

  • 1 cup fresh basil, lightly packed
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 cups cooked grain (quinoa*, wild rice and/or brown rice)
  • 1/2 cup green onions, sliced
  • 4 cups mixed spring greens (torn Bibb lettuce and/or spring mix)
  • 2 cups blueberries (9 to 10-ounces)
  • 1 cup cantaloupe cubes
  • 1 cup yellow cherry tomatoes, halved
  • 1 small zucchini, cut lengthwise in narrow ribbons
  • 1/2 cup walnut pieces, toasted
  • 4 ounces smoked salmon, flaked (optional)
  • 1/3 cup fresh herbs, snipped or shredded (dill, basil, and/or mint)
4.2/5 (5 Votes)

By

Fresh warm blended spinach, mixed with crumbled Gorgonzola is a delicious way to kick-start any summer gathering!

  • SPINACH:
  • 2 bunches fresh spinach
  • 4 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • DIP:
  • Drained spinach
  • 4 ounces gorgonzola cheese
  • 1/4 cup parmesan cheese
  • Juice of 1/4 lemon
  • 1/4 teaspoon red pepper flakes
  • 1 clove garlic
  • 1 tablespoon honey
4.1/5 (7 Votes)

By

Crispy apple and sausage salad has the saltiness from the sausage and just the crunch you need from the apple! A pe...

  • 1 (12 ounce) package JOHNSONVILLE® Sweet Apple smoked chicken sausage, sliced
  • 1 tablespoon olive oil
  • 1 Granny Smith apple, thinly sliced
  • 1 tablespoon lemon juice
  • 10 cups mixed salad greens
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup honey mustard salad dressing
4.2/5 (5 Votes)

By

This rustic stuffing combines hearty Italian bread, sausage, and chestnuts for a comforting side

  • 4 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 pound fennel sausage, casings removed
  • 1 yellow onion, diced
  • 1 bulb fennel, thinly sliced; fronds reserved
  • 1 cup chestnut, roughly chopped
  • 1 apple, peeled and diced
  • 5 cups ciabatta, cubed and toasted
  • 1/4 cup fresh Italian parsley (chopped)
  • 2 1/2 cups chicken stock
  • 1/2 cup melted butter
3.8/5 (43 Votes)

By

Laced with feta, olives and grated squash, the vegetarian dish delivers a Mediterranean-style feast in just 30 minu...

  • 1/2 pound whole wheat spaghetti or substitute farfalle or macaroni
  • 1 bunch kale (Lacinato Kale if available)* or 1 bunch spinach
  • 3/4 ounces basil
  • 4 small or 2 large garlic cloves
  • 1/2 cup pine nuts, toasted
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons parmesan cheese, grated
  • 1/2 teaspoon kosher salt
  • 2 grinds of pepper (approximately 1/8 teaspoon)
  • 1 small yellow squash, grated
  • 1/4 cup slivered Kalamata olives
  • 4 ounces feta cheese
  • 10 beefsteak tomatoes
4/5 (6 Votes)

By

This easy make-ahead pâté makes for an elegant first course or party appetizer on any festive buffet table

  • 1 stick unsalted butter, about 1/2 cup
  • 1/2 cup duck fat
  • 1 cup onion, finely chopped
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
  • 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
  • 1 teaspoon minced fresh sage or 1/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 1 pound chicken livers, trimmed
  • 1/4 cup port, madeira, cognac, or armagnac
  • a fresh thyme, marjoram, or sage sprig as garnish, optional
  • crackers, baguette slices, or hearty bread to serve
4/5 (6 Votes)

By

This recipe comes from The Pioneer Woman/Food Network

  • 4 cups dried pinto beans
  • 1 whole smoked ham hock (or shank)
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 whole onion, diced
  • 2 teaspoons chili powder
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons salt
  • 1 tsp. cumin (optional)
4.2/5 (5 Votes)

By

I attended a recipe demo at the Culinary Institute of America (St

  • 3 cups low-sodium chicken stock
  • 2 cups barley
  • 1/2 cup cilantro, optional
  • 1 cup parsley, minced
  • 1/2 cup basil, minced
  • 1/2 cup toasted pine nuts
  • 2 tablespoons water
  • Zest and juice of 2 lemons
  • 6 tablespoons extra virgin olive oil
  • 2 to 3 zucchini, seeded and diced (can use summer squash too)
  • 4 cups tomatoes (buy a colorful assortment of heirloom tomatoes, if you can)
  • 1/2 cup red onion, finely diced
  • OPTIONAL: 1/4 cup dry jack cheese, grated
  • NOTE: *I prefer to "chiffonade" the basil by stacking the leaves, rolling them and slicing very thin. I wait to do this, last, as basil can bruise and turn dark
  • the water is to add to the barley if the liquid dries up before it is cooked to "al dente" (slight crunch to it)
4.2/5 (5 Votes)

Any burning questions? Our chefs answer!

Toasted Barley Salad with Fresh Herbs, Tomato & Zucchni Potato Leek Soup