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1/2 skinless pork belly, cubed 1" × 1"

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2 parts favorite sweet BBQ sauce

1 part Peachy Peach Texas Pepper Jelly Rib Candy

Recipes people have turned into tables. Take one, scale it, cook from it.

Sweet Pizza Bread Soup Pasta Rice & grains Salad Breakfast Drinks Vegetables Sauce & dipChicken Beef Pork Seafood Lamb Eggs Cheese Tofu & beansVegan Quick Surprise me

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3838 recipes in English · clear

Baked Feta Pasta with Mushrooms

12 ingredientsServes 4

Ayeh Manfre · cookingwithayeh.com

Chicken Casserole

17 ingredientsServes 4

Nicky Corbishley · kitchensanctuary.com

Marry Me Gnocchi Soup (Vegan)

17 ingredients8 servings

Nora · noracooks.com

Shakshuka

10 ingredients

Ottolenghi · ottolenghi.co.uk

Easy Crock pot Lasagna Soup Recipe

12 ingredientsYield: 6

Carrie Barnard · eatingonadime.com

Rajma Masala - Red Kidney Beans Curry

26 ingredientsServes 4

Izzah Cheema · teaforturmeric.com

Cauliflower Kurma

23 ingredientsYield: 3

swasthi · indianhealthyrecipes.com

Beef stew
13 ingredients
Sarah Cook · bbcgoodfood.com

Sweet Chili Halloumi Wraps

16 ingredientsYield: 20

Keith Handsom · hibord.com

Pan-fried venison with blackberry sauce

7 ingredients

Sara Buenfeld · bbcgoodfood.com

Easy Corn Flour Pancakes (Gluten-Free, Dairy-Free)

10 ingredients8 pancakes

felicia | Dish by Dish · dishbydish.net

Wok Stir-Fried Brussels Sprouts
6 ingredientsServes 4
Char Ferrara · wokandskillet.com

Easy Apple Pie

10 ingredients8

littlespoonfarm.com

Vegetarian Thai Yellow Curry

18 ingredients6 servings

Char Ferrara · wokandskillet.com

Italian Grinder Chicken Salad

16 ingredients4 servings

Mallory Austin · badbatchbaking.com

Toasted Coconut Rice Salad

17 ingredients4 to 6 servings

Kayla Hoang · cooking.nytimes.com

Farmer's Mac' n Cheese

9 ingredientsServes 4

farmerj.com

Perfect Vegetable Lasagna

19 ingredients8 to 12

smittenkitchen.com

Birria Nachos
30 ingredientsYield: 4
Andy · andy-cooks.com

Gnocchi with Brown Butter

9 ingredientsServes 4

Andy · andy-cooks.com

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500 g mixed mushrooms, sliced
1 red onion, sliced
6 garlic cloves, whole in skin
4 sprigs fresh thyme
¼ cup / 60 ml extra virgin olive oil, plus extra
1 pinch dried oregano
160 g block feta cheese
400 g short pasta (casarecce)

2 tbsp / 30 ml vegetable oil
8 boneless chicken thighs, trimmed of fat
2 tbsp / 30 g unsalted butter
2 brown onions, peeled and diced
3 cloves garlic, peeled and minced
3 tbsp / 25 g plain all-purpose flour
1 tsp salt
1 tsp black pepper

1 tablespoon / 15 ml olive oil
1 medium yellow onion, finely chopped
5 cloves garlic, minced
1/2 cup / 85 g sun-dried tomatoes, chopped or sliced
1 teaspoon dried oregano
1 teaspoon red chili flakes
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper

2 tbsp / 30 ml olive oil
2 tbsp / 30 g Pilpelchuma or harissa paste
2 tsp / 10 g tomato purée
2 large red peppers, cut into 0.5 cm dice (300 g total)
4 garlic cloves, finely chopped
1 tsp ground cumin
salt
5 large, very ripe tomatoes, chopped (800 g total); tinned are also fine

1 lb / 450 g ground beef, browned
1/2 onion, diced
1 red bell pepper, diced
1 can (14.5 oz / 411 g) petite diced tomatoes
1 can (28 oz / 794 g) crushed tomatoes
1 tsp minced garlic
1 tbsp Italian seasoning
4 cups / 960 ml beef broth

1/4 cup / 60 ml neutral oil
1 medium yellow onion, very finely chopped
1 tsp cumin seeds
1 small dried bay leaf
1-inch piece cinnamon stick
8 black peppercorns (optional)
1 small black cardamom (optional)
4-5 garlic cloves, crushed or finely chopped

12 cashew nuts
½ teaspoon fennel seeds (saunf)
¼ cup / 60 ml coconut
1½ tbsp / 22 ml oil
½ star anise (chakri phool)
½ teaspoon cumin seeds (jeera)
1 inch / 2.5 cm cinnamon (Ceylon or ½ inch cassia)
3 green cardamoms (elaichi)

2 celery sticks, thickly sliced
1 onion, chopped
2 large carrots, halved lengthways then very chunkily sliced
5 bay leaves
1 thyme sprig, whole
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour

14 oz / 400 g halloumi cheese, sliced into 1/2-inch strips
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/2 cup / 120 ml plain Greek yogurt
3 tablespoons sweet chili sauce
1 tablespoon fresh lime juice
1 small garlic clove, finely grated

1 Tbsp / 15 ml peanut oil
5 cloves garlic, minced
2 shallots, diced
3 eggs
3 cups / 600 g leftover rice
1 Tbsp white pepper
1 Tbsp MSG
3 cloves garlic, minced

1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150 ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove, crushed
85 g fresh or frozen blackberries

450 g parsnips, peeled, cored, cut into finger-length pieces
450 g baby carrots, scrubbed
3 tbsp olive oil
2 tbsp maple syrup
1½ tbsp vegan white wine vinegar
handful thyme leaves, picked and chopped

2 cups / 247 g yellow corn flour
4 tsp baking powder
2 tbsp sugar
½ tsp fine sea salt
4 tsp vanilla extract
1⅓ cup / 320 ml milk of choice

1 1/2 cups / 210 g yellow corn flour
1/4 cup / 30 g gluten-free all-purpose flour
1/4 cup / 50 g sugar
2 teaspoons baking powder
2 eggs, beaten
1 1/4 cups / 300 ml unsweetened almond milk
4 tablespoons / 60 ml coconut oil, melted
1 teaspoon pure vanilla extract

1 cup jasmine rice, rinsed and drained
1 tablespoon canola or vegetable oil
1 tablespoon grated fresh ginger
Kosher salt, such as Diamond Crystal
¾ cup / 180 ml full-fat coconut milk
1 (14- to 16-ounce / 400–450 g) block extra-firm tofu, drained and cubed
2 tablespoons ponzu
1 tablespoon honey

6 large russet potatoes
rock salt, enough to cover tray base
1 egg
1 tbsp / 15 ml olive oil (for the dough)
120 g / 4.2 oz plain flour, plus extra for dusting
sea salt, to taste
12 to 15 fresh sage leaves
50 g / 1.8 oz unsalted butter

4 tablespoons / 60 g butter
1½ pounds / 680 g Brussels sprouts, trimmed and halved
½ cup / 120 ml water
salt, to taste
pepper, to taste
garlic powder, to taste

7 large Granny Smith apples, peeled, cored and sliced into ½ inch slices
½ cup / 120 g granulated sugar
½ cup / 120 g light brown sugar, loosely packed
2 tablespoons / 15 g all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon / 15 ml lemon juice, plus zest of ½ lemon
2 (9") pie crusts

2 tablespoons / 30 ml cooking oil
1 small onion, sliced
3 cloves garlic, minced
2 small Yukon Gold potatoes, cut into large cubes
2 carrots, sliced
2 cups / 200 g cauliflower florets
1 cup / 150 g green beans, cut into 1-inch pieces
1 1/2 cups / 225 g baby corn, cut into 3/4 inch pieces

1/2 cup / 120 ml mayonnaise
1/4 cup / 25 g grated parmesan
3 tablespoons / 45 ml red wine vinegar
1–2 tablespoons / 15–30 ml banana pepper juice from the jar (to taste)
1 tsp oregano
1 tsp garlic powder
2 cups / 280 g rotisserie chicken (shredded)
1/4 lb / 115 g salami or soppressata (diced)

500 g short macaroni
150 g grated grana padano cheese
1 tsp freshly ground nutmeg
2 tsp sea salt
½ tsp coarse-ground black pepper
1 litre béchamel
5 large kale leaves, washed and shredded
8 medium broccoli florets, blanched 2 min & chilled

2 tablespoons olive oil
1 large yellow onion, diced small
2 cups diced fennel (from 1 medium bulb)
2 cups diced mushrooms (from 8 ounces sliced)
5 ounces / 140 g baby spinach, roughly chopped
Kosher salt and freshly ground black pepper
2 tablespoons olive oil (remaining)
3 garlic cloves, finely chopped

50g dried ancho chillies
50g dried guajillo chillies
30g dried chipotle chillies
1 tsp whole black peppercorns
1 tsp whole cumin seeds
1 tsp dried oregano
1 tsp dried thyme
2 cinnamon sticks