The library

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

LanguageEnglish ×

3615 recipes in English · clear

Pasta with Roasted Fennel

40 min14 ingredients4

Holly Erickson · themodernproper.com

Pasta Alla Mezcal

40 min15 ingredients4–6 servings

Joe Sasto · epicurious.com

Pasta al Limone with Asparagus

30 min12 ingredientsServes 4

Holly Erickson · themodernproper.com

Roasted Orange Chicken

1 hr 5 min12 ingredients2

Anja Burgar · useyournoodles.eu

Nonna's Spaghetti

10 ingredients

lamag.com

Nashville Hot Honey Chicken Sandwich with Creamy Slaw

2 hrs 30 min + frying28 ingredients8 sandwiches

Ari Laing · wellseasonedstudio.com

Mushroom Carbonara

45 min11 ingredients4 servings

Molly Baz · bonappetit.com

Miso-Mayo Chicken Bowl

40 min13 ingredients4 servings

Kendra Vaculin · epicurious.com

Miso Macaroni and Cheese

30 min12 ingredients4 servings

Chris Rogienski · bonappetit.com

Italian Margherita Pizza

6 hrs 45 min + overnight chill16 ingredientsMakes 6 pizzas

Ken Forkish | Flour Water Salt Yeast · plumstreetcollective.com

Lemony Quinoa Kale Salad with Crispy Chickpeas

45 min16 ingredients3 entrée servings (or 6 as a side)

Minimalist Baker · minimalistbaker.com

Chicken with Mustard

45 min14 ingredientsServes 4 to 6

metro.co.uk

Sheet-Pan Lemon Chicken and Potatoes

1 hr 15 min12 ingredients4 servings

Shilpa Uskokovic · epicurious.com

Lemon Pesto Burrata and Brown Butter Gnocchi

20 min13 ingredientsServes 6

Tieghan Gerard · halfbakedharvest.com

Creamy Lemon Pappardelle With Crispy Prosciutto

25 min9 ingredients2 servings

Hana Asbrink · bonappetit.com

Lemon Basil Cacio e Pepe with Bacon

30 min14 ingredientsServes 6

Tieghan Gerard · halfbakedharvest.com

Slow Cooker Lamb Tagine with Apricots and Green Olives
6 hr 20 min15 ingredients6 servings
The GH Kitchen Team · goodhousekeeping.com

Lamb Burger With Harissa Mayo and Pickled Red Cabbage

30 min + cooling19 ingredientsMakes 6 burgers

Holly Erickson · themodernproper.com

Labne with Sizzled Scallions and Chile

8 ingredientsMakes 2 cups

Alison Roman · alisoneroman.com

Kimchi Quesadillas
20 min13 ingredients2 servings
Hana Asbrink · bonappetit.com

Sheet Pan Hot Honey Garlic Chicken and Zucchini

35 min16 ingredientsServes 6

Tieghan Gerard · halfbakedharvest.com

Herby Chicken Kofta Meatballs

35 min11 ingredientsMakes 16

David Tamarkin · epicurious.com

Mini Hasselback Potatoes

1 hr 25 min–1 hr 35 min14 ingredients4–6 servings

Jesse Szewczyk · bonappetit.com

Grilled Romaine Caesar

1 hr 20 min20 ingredientsServes 4

Holly Erickson · themodernproper.com

Tables link back to the site they came from. Run one of those sites and want an entry removed? — it comes down promptly, no questions. Privacy

← Newer More recipes →

2 large fennel bulbs, thinly sliced
3 tablespoons extra-virgin olive oil, divided (2 tbsp for roasting, 1 tbsp for sauce)
½ teaspoon sea salt (for roasting fennel)
12 ounces / 340 g long pasta, such as spaghetti
¼ teaspoon sea salt (for sauce)
2 large shallots, sliced
6 garlic cloves, thinly sliced
1½ teaspoons fennel seeds

3 Tbsp. extra-virgin olive oil
1 medium white onion, sliced in ½" rings
4 medium garlic cloves, peeled
2 Tbsp. tomato paste
1 (28-oz. / 800 g) can crushed tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried parsley

12 oz / 340 g spaghetti
10 large asparagus spears, trimmed and peeled into ribbons
6 large garlic cloves, thinly sliced
2 tablespoons extra-virgin olive oil
1 teaspoon freshly cracked black pepper, plus more for serving
1 tablespoon lemon zest, plus more for serving
½ cup / 120 ml heavy cream
1 teaspoon kosher salt

1/2 tbsp soy sauce
2 tbsp freshly squeezed orange juice
1 tsp ground garlic
1/4 tsp crushed black pepper
1/4 tsp cayenne pepper
1 tbsp olive oil (for marinade)
500 g chicken thighs (approx. 2 thighs)
400 g young potatoes

extra virgin olive oil (for cooking, half of 1 cup / 240 ml total)
4 shallots, sliced
2 tbsp tomato paste
4 anchovies, chopped
1 garlic clove, sliced
1 tsp chili flake
1/4 cup / 15 g fresh parsley, chopped
1 lb / 450 g spaghetti or other long pasta, cooked

14 oz / 400 g bagged coleslaw mix
¾ cup / 180 ml mayonnaise
½ medium red onion, thinly sliced
3 Tbsp red wine vinegar
2 Tbsp granulated sugar
½ tsp Kosher salt
Freshly ground black pepper
1 stick unsalted butter

1½ lb / 680 g crimini or button mushrooms, torn into quarters
6 garlic cloves, lightly smashed, peeled, and thinly sliced
2 medium shallots, peeled and finely chopped
¼ cup / 60 ml extra-virgin olive oil
5 large egg yolks
1 large egg
4 oz / 115 g store-bought pre-grated Parmesan, plus more for serving
1½ tsp freshly ground black pepper, plus more for serving

1 Tbsp soy sauce
½ cup / 120 ml mayonnaise (for marinade)
3 Tbsp white miso (for marinade)
1½ lb / 680 g skinless, boneless chicken thighs (about 6), patted dry
2 small leeks or 1 large leek, white and pale green parts only, sliced ¼" thick
1 lb / 455 g brussels sprouts, trimmed, quartered lengthwise
2 Tbsp unseasoned rice vinegar (for tossing vegetables)
Extra-virgin olive oil (for drizzling)

12 oz. / 340 g conchigliette (small shells)
1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt (for pasta water)
3 cups / 720 ml whole milk, divided
2 Tbsp. white miso
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes, plus more for serving
4 Tbsp. / 57 g unsalted butter

½ tsp instant dried yeast (2 g)
3 tbsp warm water (for bloom)
7¾ cups / 1000 g unbleached white flour
3–4 cups / 700 g warm water (for dough)
1 tbsp + ¾ tsp fine sea salt (20 g)
olive oil (for bulk ferment coating)
1 large can / 28 oz San Marzano tomatoes
1½ tbsp olive oil (for sauce)

2-3 Tbsp lemon juice (freshly squeezed)
2 Tbsp olive oil (for dressing)
1-1 ½ Tbsp maple syrup
1/2 tsp Dijon mustard
1 pinch each sea salt and black pepper (for dressing)
4 cups loosely packed chopped kale (about 100 g)
1/4 cup chopped sun-dried tomatoes (or kalamata olives)
1 ½ cups cooked quinoa

135 g Dijon mustard
1/4 tsp sweet or smoked paprika
Freshly ground black pepper
3/4 tsp sea salt or kosher salt
4 chicken thighs and 4 legs (8 pieces, total)
100 g diced smoked thick-cut bacon
1 small onion, peeled and finely diced
1 tsp fresh thyme leaves, or 1/2 tsp dried

2 large lemons, zest removed in wide strips
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
8 garlic cloves, smashed
¼ cup / 60 ml extra-virgin olive oil
1 Tbsp. plus 1 tsp. dried oregano
1 Tbsp. plus 1 tsp. ground coriander
1 tsp. crushed red pepper flakes
4 skin-on, bone-in chicken thighs (1½–2 lb. / 680–900 g)

2 tablespoons extra virgin olive oil
1 bunch asparagus, ends trimmed
kosher salt and black pepper
1 tablespoon salted butter (for asparagus)
1 clove garlic, chopped (for asparagus)
chili flakes
2 teaspoons lemon zest
1 pound / 450 g fresh potato gnocchi

1 tsp extra-virgin olive oil
2 thin slices prosciutto
8 oz / 225 g egg pappardelle pasta
1 Tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
½ cup / 120 ml heavy cream
2 Tbsp finely grated Parmesan
1 lemon, zest, juice & wedges

6–8 slices thick-cut bacon, chopped
1 pound / 450 g long or short-cut pasta
2 tablespoons / 30 g salted butter (for toasting)
4 tablespoons / 60 g salted butter (for sauce)
2 tablespoons raw pine nuts (optional)
3 cloves garlic, chopped
1 tablespoon lemon zest
1–2 teaspoons freshly cracked black pepper

1 tbsp vegetable oil
900 g lamb neck fillet, cut into 3 cm pieces
1 large onion, finely chopped
1 tsp za'tar
1 tsp ground cinnamon
1 tsp ground cumin
1 tbsp tomato purée
400 g tin chopped tomatoes

2 cups shredded red cabbage
1/2 cup unfiltered apple cider vinegar
1/2 cup red wine vinegar
1 tablespoon sugar
2 garlic cloves, crushed
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 cup water

⅓ cup / 80 ml olive oil
4 scallions (or green garlic), white and light green parts, thinly sliced
1 teaspoon red-pepper flakes
2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish
2 cups labne, full-fat Greek yogurt or sour cream
2 tablespoons fresh lemon juice
Flaky sea salt
Freshly ground black pepper

1 Tbsp unsalted butter
1 cup chopped drained kimchi
½ tsp sugar
1 tsp soy sauce
½ cup sour cream
2 Tbsp kimchi juice
1 lime wedge (for sauce)
Garlic salt

2 pounds / 900 g chicken breasts or thighs, cut into cubes
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
kosher salt and black pepper to taste
1/4 cup / 30 g all-purpose flour or gluten-free
2 zucchini or yellow summer squash, sliced
2 tablespoons extra virgin olive oil (for zucchini)

2 medium yellow onions, coarsely chopped (about 3 cups)
4 garlic cloves, coarsely chopped
¼ cup plus 2 tablespoons / 90 ml olive oil
1 teaspoon / 6 g kosher salt (for aromatics)
2 teaspoons ground cumin
1½ teaspoons ground coriander
½ teaspoon red pepper flakes
2 cups parsley leaves with tender stems

2½ lb / 1.1 kg baby Yukon Gold, peewee, or new potatoes, scrubbed
⅓ cup / 80 ml extra-virgin olive oil (for roasting)
1 Tbsp plus 1 tsp / 7 g Diamond Crystal or 2¼ tsp / 11 g Morton kosher salt (for roasting)
1 tsp / 2 g freshly ground black pepper (for roasting)
2 garlic cloves, finely grated
3 Tbsp / 45 ml extra-virgin olive oil (for brushing)
1 cup / 240 ml sour cream
⅓ cup / 80 ml mayonnaise

1 small red onion, thinly sliced
¾ cup / 180 ml distilled white vinegar
3 tablespoons / 37 g granulated sugar
1 teaspoon red pepper flakes
5 whole allspice berries, 1 bay leaf, 3 whole cloves
2 slices dark bread, such as rye or pumpernickel
2 tablespoons / 30 ml extra-virgin olive oil (for brushing bread)
1 egg yolk