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3580 recipes in English · clear

Cider Braised Chicken with Caramelized Onions

1 hr 15 min12 ingredientsServes 6

Tieghan Gerard · halfbakedharvest.com

Perfect Roasted Potatoes

55 min7 ingredients4 servings

Cookie and Kate · cookieandkate.com

Spinach and Chickpea Soup
32 min14 ingredientsServes 4
nzherald.co.nz

Pumpkin Ice Cream

20–30 min + 4 hrs freezing8 ingredients8 servings

Lynn · freshaprilflours.com

Mussels Dijonnaise

25 min22 ingredients4 servings

Claire Wadsworth · bonappetit.com

Piccata Beans with Lemon and Greek Yogurt

25 min13 ingredientsServes 4

Nico Pallotta · theplantbasedschool.com

Homemade Bolognese Sauce

1 hr 5 min16 ingredients6 servings

Holly Nilsson · spendwithpennies.com

Chicken Schnitzel With Cucumber Salad

45 min17 ingredients4 servings

Sue Li · cooking.nytimes.com

Easy Double Crust Cheesecake

1 hr 15 min + 4 hrs chill10 ingredientsServes 12

Stacey Little · southernbite.com

Creamy Tortellini with Spinach and Mushrooms

25 min12 ingredientsServes 4

Natasha · saltandlavender.com

Jalapeno Popper Chicken Casserole

1 hr15 ingredients8 servings

Christin Mahrlig · spicysouthernkitchen.com

Shortcut General Tso's (Ground) Chicken
30 min16 ingredientsServes 4
Kaitlin · thewoksoflife.com

2 tablespoons extra-virgin olive oil (for frying)
1 (8- to 9-ounce / 225–255 g) package halloumi, cut into ½-inch cubes and patted dry
¼ cup / 30 g sliced almonds
3 Persian or mini seedless cucumbers, cut into ¼-inch pieces
2 firm, ripe yellow peaches, cut into ¼-inch pieces
½ red onion, finely chopped
¼ cup / 60 ml lime juice (from about 2 limes)
3 tablespoons extra-virgin olive oil (for dressing)

Halloumi, Peach and Cucumber Spoon Salad

10 ingredients3 to 4 servings

Ali Slagle · cooking.nytimes.com

Banana Oat Protein Muffins

40 min11 ingredientsMakes 12 muffins

One Clever Chef · onecleverchef.com

Shrimp Pita Wrap

15 min9 ingredientsMakes 2 wraps

nikkiglekas.com

Roasted Butternut Squash Soup

1 hr 10 min11 ingredients4 bowls or 6 cups

Cookie and Kate · cookieandkate.com

Homemade Butter
15 min2 ingredientsMakes 16 tablespoons
Justine Doiron · justinesnacks.com

Crispy Cheddar Chicken Tacos

30 min11 ingredientsMakes 8 tacos

Rick A. Martínez · cooking.nytimes.com

Dill Pickle Chicken Fritters

8 ingredientsMakes 8 fritters

Annie · thebestketorecipes.com

Slow Cooker Kimchi Stew with Beef
8 hrs10 ingredientsServes 6
Sue | My Korean Kitchen · mykoreankitchen.com

Quick Shrimp and Asparagus Stir-Fry

15 min8 ingredients2 to 4 servings

Genevieve Ko · cooking.nytimes.com

Turkey Stuffed Acorn Squash

1 hr 45 min13 ingredientsServes 2

Edyta · eatingeuropean.com

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2 pounds / 900 g chicken thighs or breasts
3 tablespoons / 25 g all-purpose flour
kosher salt and black pepper
1 tablespoon / 15 g salted butter
4 yellow onions, thinly sliced
1/2 cup / 120 ml apple cider (for caramelizing onions)
2 cups / 150 g sliced mushrooms
4 cloves garlic, chopped

2 pounds / 900 g Yukon gold and/or red potatoes, scrubbed clean
1 tablespoon / 15 ml extra virgin olive oil
1 teaspoon garlic powder
¼ teaspoon / 1.5 g fine salt
1 tablespoon finely snipped rosemary, optional (from about 3 sprigs)
2 teaspoons finely chopped fresh parsley, optional garnish
Freshly ground black pepper, to taste

2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 cm piece ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 green or red chilli, chopped
2 cups / 480 ml vegetable stock

1 cup pumpkin purée
2 cups / 480 ml heavy cream
1 cup / 240 ml whole milk
¾ cup / 150 g firmly packed light brown sugar
2 teaspoons ground cinnamon
1½ teaspoons pumpkin pie spice
1½ teaspoons vanilla extract
⅛ teaspoon salt (optional)

5 garlic cloves, finely chopped (about 4 tsp., for compound butter)
1 cup / 230 g unsalted butter, room temperature
¼ cup / 15 g coarsely chopped parsley
¼ cup / 60 ml Pernod
1 Tbsp. finely grated lemon zest
3 Tbsp. / 45 ml fresh lemon juice
1 tsp. dried tarragon
1 tsp. finely chopped thyme

2 tablespoons / 30 ml extra virgin olive oil
1 shallot, finely chopped
2 cloves garlic, minced or grated
2 cans butter beans (15 oz / 400 g each), drained and rinsed
½ teaspoon salt, plus black pepper to taste
⅓ cup / 80 ml dry white wine
1 cup / 240 ml vegetable broth
3 tablespoons capers, rinsed

2 tablespoons olive oil
1 yellow onion, finely diced
4 cloves garlic, crushed
1 carrot, finely diced
1 rib celery, finely diced
1 pound / 450 g lean ground beef
½ pound / 225 g lean ground pork
1 ¼ cups / 300 ml red wine (or beef broth)

1 small white onion (about 6 oz), halved and thinly sliced
2 boneless, skinless chicken breasts (about 1 lb total)
Kosher salt and freshly ground black pepper
½ cup / 120 ml all-purpose flour
2 large eggs, beaten
2 cups / 100 g plain, fine bread crumbs
¼ cup / 60 ml vegetable oil (for first batch)
¼ cup / 60 ml vegetable oil (for second batch)

1 (14.4 oz / 408 g) box graham crackers (or 4 cups / 400 g crumbs)
1/2 tsp salt
1/2 cup / 100 g sugar
3/4 cup / 170 g unsalted butter, melted
3 cups crumb mixture (for pan bottom & sides)
2 cups crumb mixture (remaining, for topping)
4 (8 oz / 225 g each) packages cream cheese, softened
1 1/2 cups / 300 g sugar

1 tablespoon / 15 ml olive oil
1 tablespoon / 15 g butter
1/2 medium onion, chopped
8 oz / 225 g cremini mushrooms, sliced
3 cloves garlic, minced
1/4 teaspoon Italian seasoning
1/3 cup / 80 ml chicken broth or dry white wine
1 cup / 240 ml heavy whipping cream

6 slices bacon
1 small onion, chopped
1 garlic clove, minced
1 tablespoon / 14 g butter
2 tablespoons / 16 g flour
1 cup / 240 ml chicken broth
1 cup / 240 ml milk
6 oz / 170 g cream cheese, softened and cut into 1-inch pieces

1 lb / 450 g ground chicken
2 tsp Shaoxing wine
¼ tsp salt
¼ tsp ground white pepper
½ tsp sesame oil
2 tbsp all-purpose flour
⅓ cup / 40 g cornstarch
⅓ cup / 80 ml low-sodium chicken stock

1 cup / 240 ml rolled oats (gluten-free), for grinding into flour
1 cup / 240 ml rolled oats (gluten-free)
1 cup / 115 g vanilla whey protein powder
1 tbsp baking powder
1/3 cup / 35 g ground walnuts
1/4 tsp ground cinnamon
1/4 cup / 60 ml coconut oil
1 cup / 240 ml mashed banana (about 3 large bananas)

8 jumbo shrimp, deveined and tails removed
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/4 cup / 60 ml extra virgin olive oil (for marinade)
2 pitas
1/2 cup / 120 ml Greek salsa (cucumbers, tomatoes, red onion, fresh parsley)
Crumbled feta for topping

1 large butternut squash (about 3 lb), halved vertically and seeds removed
1 tablespoon / 15 ml olive oil (for roasting), plus ½ teaspoon / 2.5 ml per half
1 tablespoon / 15 ml olive oil (for the pot)
½ cup / 60 g chopped shallot (about 1 large bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg

½ medium red onion, thinly sliced lengthwise
1 cup / 240 ml hot water
Salt
½ teaspoon dried oregano
3 tablespoons / 45 ml fresh lime juice
2 tablespoons / 30 ml fresh orange juice
2 cups / 280 g shredded, cooked chicken, warmed
2 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons / 30 ml adobo sauce

1 lb / 450 g ground chicken
1/3 cup / 80 ml finely chopped dill pickles
1 tablespoon Ranch seasoning
1 tablespoon fresh dill, finely chopped
1 large egg
1 cup / 115 g shredded sharp cheddar
1 tablespoon coconut flour
¼ inch / 6 mm oil (for frying)

4 cups / 960 ml kimchi, cut into bite-sized pieces
1 kg / 2.2 lb chuck steak
2 cups / 480 ml water
1 Tbsp minced garlic
1/4 tsp ground black pepper
2 Tbsp rice wine
2 Tbsp sesame oil
1 Tbsp soy sauce

1 sweet onion, diced
2 garlic cloves, thinly sliced
1 small red hot chile, thinly sliced (seeds removed for a milder heat)
1 pound / 450 g peeled and deveined frozen shrimp (16–20 count)
1 bunch asparagus, trimmed and cut at a sharp angle into 2-inch pieces
2 tablespoons / 30 ml soy sauce
1 teaspoon granulated sugar
½ tablespoon / 7 g butter

1 large acorn squash, halved
3 tablespoons olive oil (divided: 1 for squash, 1 for turkey, 1 for vegetables)
1/4 teaspoon garlic salt
1 lb / 450 g ground turkey
Salt and pepper to taste
1/2 large yellow onion, chopped
1/2 teaspoon dried thyme
1 celery stalk, chopped

1 English cucumber
8 oz / 225 g fresh mozzarella pearls, drained
2 cups / 300 g grape tomatoes
1/3 cup / 10 g fresh chopped basil
1/3 cup / 80 ml balsamic vinaigrette

1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil (for coating)
4 boneless pork chops