All published recipes

Automatically updated when new public recipes are published. The complete catalog is paginated and contains links to both source recipes and machine-readable ingredients and instructions.

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Recent recipes

• Five-Spice Soy Glazed Chicken Thighs — These succulent chicken thighs are marinated in a blend of savory soy, aromatics, and Chinese five-spice, then pan-seared and glazed until sticky and deeply caramelized. A touch of Original page · Plain text
• Yogurt-Marinated Grilled Chicken Thighs — These tender chicken thighs feature a tangy, aromatic yogurt marinade that ensures a succulent interior and beautiful, charred edges on the grill. The yogurt acidity gently tenderi Original page · Plain text
• Lentil and Tomato Pasta with Garlicky Yogurt — A comforting, protein-rich pasta dish featuring earthy lentils in a savory tomato-onion base, served with a cooling, creamy garlic yogurt swirl for a vibrant and balanced vegetaria Original page · Plain text
• Black Bean and Tomato Creamy Pasta — A comforting, vegetarian pasta dish featuring a savory, tomato-based black bean sauce enriched with cooling yogurt for a creamy, balanced texture. Original page · Plain text
• Beef and Tomato Rigatoni with Roasted Garlic — A savory and comforting pasta dish featuring tender ground beef and sweet roasted tomatoes, elevated with aromatic garlic and fresh herbs. Original page · Plain text
• Pressure Cooker Cuban Black Beans — Tender Cuban-style black beans pressure-cooked with onion, bell pepper, garlic, cumin, oregano, and vinegar for a flavorful vegetarian side dish. Original page · Plain text
• Pork Milanese with Fennel Orange Salad — Crispy pan-fried pork cutlets served with a fresh fennel, orange, and arugula salad for an easy Italian-inspired dinner. Original page · Plain text
• Pork Goulash with Caraway and Peppers — Tender pork shoulder simmers with paprika, caraway, peppers, onion, tomatoes, and broth in this hearty one-pot stovetop goulash. Original page · Plain text
• Turkey Schnitzel with Apple Fennel Slaw — Crisp shallow-fried turkey schnitzel served with bright apple-fennel slaw tossed in lemon for an easy weeknight dinner. Original page · Plain text
• Turkey Picadillo Empanadas — Savory turkey picadillo empanadas filled with olives, raisins, onion, and cumin, sealed in pastry and baked until crisp and golden. Original page · Plain text
• Vietnamese Lemongrass Turkey Patties with Rice Noodles — Vietnamese lemongrass turkey patties served over rice noodles with crisp cucumber and lime for an easy, flavorful stovetop dinner. Original page · Plain text
• Miso Tahini Caesar Dressing — Creamy miso tahini Caesar dressing made with lemon, Dijon, garlic, and Parmesan. Whisk it together in minutes, then chill for salads or roasted vegetables. Original page · Plain text
• Green Olive Pistachio Tapenade — Green olive pistachio tapenade blended with capers, garlic, lemon, and olive oil makes a coarse, savory spread in just 10 minutes. Original page · Plain text
• Date Tamarind Chutney — Date tamarind chutney blends sweet pitted dates with tangy tamarind, cumin, and chili for an easy stovetop condiment ready in about 20 minutes. Original page · Plain text
• Pistachio Rose Semolina Cake — Pistachio rose semolina cake made with yogurt and butter, baked until golden, then brushed with rose-water syrup for a fragrant finish. Original page · Plain text
• Pomegranate Pistachio Pavlova — Crisp-on-the-outside pomegranate pistachio pavlova with fluffy whipped cream, juicy pomegranate seeds, and toasted pistachios, baked low and slow. Original page · Plain text
• Cardamom Rice Pudding with Pears — Creamy stovetop rice pudding infused with cardamom and topped with tender butter-sautéed pears. An easy vegetarian dessert ready in about 45 minutes. Original page · Plain text
• Pomegranate Lemon Posset — Pomegranate lemon posset is a creamy stovetop dessert made with heavy cream, lemon juice, and pomegranate, chilled until softly set. Original page · Plain text
• Chestnut Chocolate Pots — Chestnut chocolate pots combine dark chocolate, chestnut purée, maple syrup, and vanilla with whipped cream for an easy chilled dessert. Original page · Plain text
• Olive Oil Carrot Cake with Dates — A moist olive oil carrot cake studded with dates and warmly spiced with cinnamon, baked in about 35 minutes for an easy homemade dessert. Original page · Plain text
• Tahini Brown Butter Crispy Rice Treats — Crispy rice cereal treats made with nutty brown butter, tahini, marshmallows, and flaky salt. A quick stovetop dessert ready to chill and cut. Original page · Plain text
• Pear Ginger Sticky Toffee Cake — A tender baked pear and date cake flavored with ginger and covered in warm brown sugar toffee sauce, ready in about an hour. Original page · Plain text
• Pumpkin Miso Caramel Flan — Pumpkin flan with white miso, vanilla, and a silky caramel topping, baked gently in a water bath for an easy make-ahead dessert. Original page · Plain text
• Spanish Chicken and Chickpea Stew with Saffron — Spanish chicken and chickpea stew with saffron, tomatoes, smoked paprika, and tender thighs simmered in broth for an easy one-pot dinner. Original page · Plain text
• Greek Orzo Stuffed Tomatoes with Feta — Greek-style tomatoes stuffed with orzo, feta, olives, and parsley, then baked until tender for an easy vegetarian side or light meal. Original page · Plain text
• Pork Souvlaki Rice Plates with Lemon Potatoes — Grilled pork souvlaki served with lemon-oregano roasted potatoes, rice, and cool yogurt for an easy Mediterranean-style dinner. Original page · Plain text
• Orange Ginger Duck Rice Bowls — Seared duck rice bowls with a glossy orange-ginger soy glaze, crisp cucumber, and scallions. A flavorful stovetop dinner ready in about 35 minutes. Original page · Plain text
• Lamb Bolognese with Fennel and Mint — Lamb Bolognese with fennel, crushed tomatoes, fresh mint, and Parmesan makes a hearty stovetop pasta dinner ready in about 45 minutes. Original page · Plain text
• Beef Kofta with Tahini Roasted Cauliflower — Beef kofta with cumin, coriander, parsley, and roasted cauliflower drizzled with lemon-tahini sauce for an easy Mediterranean-inspired dinner. Original page · Plain text
• Lamb Stuffed Eggplant with Tomato and Cinnamon — Roasted eggplant halves filled with cinnamon-scented ground lamb, tomatoes, onion, and feta for a comforting Mediterranean-style dinner. Original page · Plain text
• Filipino Beef Tapa with Garlic Rice — Filipino beef tapa marinated with soy sauce, calamansi, brown sugar, and garlic, then seared and served with savory garlic fried rice. Original page · Plain text
• Indonesian Coconut Turmeric Chicken with Green Beans — Chicken thighs simmered in creamy coconut milk with turmeric, ginger, garlic, and green beans, finished with lime in an easy one-pan stovetop dinner. Original page · Plain text
• Spanish Almond Chicken with Green Olives — Spanish-style chicken thighs braised with toasted almonds, green olives, saffron, and broth in one skillet for a savory, comforting dinner. Original page · Plain text
• Chicken Fricassee with Leeks and Tarragon — Chicken fricassee with tender leeks, Dijon, cream, and tarragon simmered in one skillet for an easy, comforting stovetop dinner. Original page · Plain text
• Shrimp and Okra Tomato Stew — Shrimp and okra simmer in a savory tomato broth with onion, garlic, and paprika for an easy one-pot stovetop stew ready in about 35 minutes. Original page · Plain text
• Persian Chicken Barley Soup with Herbs — Persian-style chicken barley soup with carrots, parsley, dill, and tender shredded chicken, simmered on the stovetop for a comforting meal. Original page · Plain text
• Korean Tofu Mushroom Stew with Egg — Soft tofu and mushrooms simmer in a savory, spicy Korean broth, then eggs cook directly in the bubbling stew for an easy 30-minute meal. Original page · Plain text
• Turkish Yogurt Soup with Rice and Mint — Turkish yogurt soup with rice, broth, egg yolk, and mint butter. This creamy stovetop soup comes together in about 35 minutes without boiling. Original page · Plain text
• Brown Butter Cabbage Spaetzle — Tender spaetzle tossed with caramelized cabbage and onion in nutty brown butter, finished with cider vinegar and parsley for a quick vegetarian stovetop meal. Original page · Plain text
• Filipino Pancit Bihon with Pork and Vegetables — Filipino pancit bihon combines tender pork, rice noodles, cabbage, and carrot in a savory soy-broth stir-fry finished with fresh lime. Original page · Plain text

All published cooking guides

Cooking time and temperature guides, ingredient ratios, substitutions, and methods.

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Recent guides

• Savory Porridge Beyond Oatmeal: Barley, Rice, Polenta, and Global Ideas — Savory porridge can be made from barley, rice, polenta, grits, oats, and more, then finished with broth, vegetables, eggs, herbs, or protein. Original page · Plain text
• Compound Butter Formula: Ratios, Flavor Combinations, Storage, and Uses — Make versatile flavored butter with a simple 8:1 base ratio, then shape, chill, freeze, and match herb, spice, citrus, or sweet blends to any dish. Original page · Plain text
• Quick Pickles at Home: Vinegar Ratio, Texture, Flavor, and Refrigerator Safety — Make crisp refrigerator pickles with the right vinegar strength, balanced salt and sugar, suitable vegetables, and safe cold storage—not shelf-stable canning. Original page · Plain text
• Cooking With Dates: Whole Dates, Date Paste, and Syrup in Sweet and Savory Dishes — Use whole dates for chewy pieces, date paste for blended sweetness, and date syrup for glossy sauces, baking, dressings, and marinades. Original page · Plain text
• Chili Crisp Beyond Noodles: How to Use It Without Making Every Dish Taste the Same — Use chili crisp beyond noodles by matching its fragrant oil, spicy solids, and crunch to eggs, vegetables, seafood, soups, dressings, and sauces. Original page · Plain text
• Cajun vs Creole Cooking: Seasonings, Ingredients, and Classic Differences — Cajun and Creole cooking share Louisiana roots, but differ in setting, flavor emphasis, ingredients, and classic dishes such as jambalaya and gumbo. Original page · Plain text
• Indian Tadka Explained: How Tempering Spices Changes a Dish — Tadka is whole spices bloomed in hot fat, then added at the start or finish to give lentils, vegetables, rice, and yogurt dishes aroma and depth. Original page · Plain text
• Thai Curry Pastes Explained: Red, Green, Yellow, and How to Use Them — Thai curry pastes differ in chili heat, aromatics, and color: compare red, green, and yellow pastes, then match each with coconut milk and other uses. Original page · Plain text
• Korean Pantry Beyond Gochujang: Gochugaru, Doenjang, Sesame Oil, and Fermented Staples — Beyond gochujang, build Korean flavor with smoky gochugaru, savory doenjang, fragrant sesame oil, and fermented staples for soups, marinades, and banchan. Original page · Plain text
• Chinese Pantry Essentials: Soy Sauces, Shaoxing Wine, Black Vinegar, Oyster Sauce, and Sesame Oil — A compact Chinese pantry starts with soy sauce, Shaoxing wine, black vinegar, oyster sauce, and sesame oil—each adds a distinct job to everyday dishes. Original page · Plain text
• How to Prep Vegetables for Stir-Fry So They Cook at the Same Time — Cut mixed vegetables by density, moisture, and size, then add them in stages so every piece is tender-crisp without overcooking. Original page · Plain text
• How to Build a Better Sandwich for Make-Ahead Lunches Without Sogginess — Keep make-ahead sandwiches fresh by choosing sturdy bread, layering moisture barriers, cooling fillings, and packing wet ingredients separately. Original page · Plain text
• How to Cook With Fresh Chiles: Heat, Seeds, Roasting, and Balancing Spice — Use fresh chiles with more control by choosing the right variety, removing membranes, roasting for depth, and adding heat gradually with acid or fat. Original page · Plain text
• How to Prep Eggplant for Roasting, Frying, and Braising Without Excess Oil — Eggplant rarely needs salting: match the prep to the cooking method, control surface moisture, and use smaller amounts of oil for tender results. Original page · Plain text
• How to Wash and Dry Salad Greens So Dressings Actually Cling — Wash salad greens in cold water, then spin or towel-dry them thoroughly so grit is gone, leaves stay crisp, and dressing coats instead of sliding off. Original page · Plain text
• How to Prep Leeks, Fennel, and Celery Without Wasting the Best Parts — Leeks, fennel, and celery are edible from root to frond: trim selectively, wash hidden grit away, then match each part to the right dish. Original page · Plain text
• What to Serve With Roast Chicken: Sides That Can Share the Oven — Pair roast chicken with potatoes, carrots, or bread while it cooks; add green beans on the stovetop as the chicken rests for an easy meal. Original page · Plain text
• What to Serve With Chili: Toppings, Breads, Salads, and Crowd-Friendly Sides — What to serve with chili besides cornbread: crunchy toppings, skillet breads, fresh salads, roasted vegetables, and easy party sides for any pot. Original page · Plain text
• What to Serve With Pork Chops: Fresh, Creamy, and Starchy Sides — Balance pork chops with crisp salads, creamy vegetables, or hearty starches matched to pan-seared, baked, grilled, and glazed preparations. Original page · Plain text
• What to Serve With Shrimp: Sides by Sauce and Cooking Method — Choose shrimp sides by method and sauce, from crisp slaw for fried shrimp to rice, grains, vegetables, and salads for garlicky or spicy versions. Original page · Plain text
• How to Plan a Friendsgiving Menu for a Small Kitchen — Cook a complete Friendsgiving in a small kitchen by assigning oven time, making dishes ahead, sharing equipment, and serving in smart waves. Original page · Plain text
• Fall Salads That Hold Up: The Ingredients That Stay Crisp After Dressing — Build autumn salads that stay crisp for hours with sturdy greens, cabbage, grains, roasted roots, fruit, nuts, cheese, and balanced dressing. Original page · Plain text
• October Produce Guide: What to Cook as Fall Gets Colder — October cooking favors sturdy squash, roots, apples, pears, and brassicas—ideal for roasting, braising, soups, gratins, and crisp desserts. Original page · Plain text
• Make-Ahead Holiday Appetizers: What to Prep One, Two, or Three Days Early — Plan make-ahead holiday appetizers by timing: mix dips, shape pastries, chop vegetables, and hold crisp toppings so the final spread stays fresh. Original page · Plain text
• One-Oven Thanksgiving: A Cooking Timeline That Prevents Temperature Conflicts — Coordinate Thanksgiving with one oven by roasting the turkey first, baking sides at shared temperatures, and using resting and reheating windows. Original page · Plain text
• How to Sequence a Multi-Dish Dinner So Everything Is Hot at the Same Time — Work backward from serving time: cook foods with long rests first, hold sturdy dishes briefly, and leave crisp, delicate tasks until the end. Original page · Plain text
• How to Prep Dinner Components for the Week Without Fully Meal-Prepping — Prepare grains, vegetables, sauces, greens, aromatics, and proteins once, then mix them into different dinners throughout the week. Original page · Plain text
• Pantry Dinner Formula: How to Build a Meal From Cans, Grains, and Frozen Vegetables — Build a flexible pantry dinner in about 30 minutes with grains, canned protein, frozen vegetables, a flavorful sauce, and one bright finishing touch. Original page · Plain text
• Dinner Planning for Two: How to Buy and Use Ingredients Without Waste — Plan dinners for two with overlapping ingredients, small-batch freezer portions, flexible vegetables, and second uses that prevent food waste. Original page · Plain text
• How to Plan Five Dinners From One Shopping List Without Eating Repeats — Build five distinct dinners from one grocery trip by dividing shared ingredients across cooking methods, flavor bases, starches, sauces, and leftovers. Original page · Plain text