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16658 recipes found
Nova Scotian Hodge Podge
Hodge podge is a favorite vegetable stew from Nova Scotia. It's typically made in the fall with the freshest vegetables possible, just as the gardens are being harvested. This recipe very much lends itself to tinkering by adding different vegetables in varying quantities.
Navy Bean and Ham Soup
This navy bean and ham soup uses smoked ham hocks and fresh herbs to add hearty flavor to this satisfying soup.
Poached Salmon
This simple poached salmon dish simmers salmon fillets in a flavorsome poaching liquid of white wine, butter and garlic for a delicious fish dinner.
Spicy Tuna Rolls
Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.
Slow Cooker Flank Steak
A simple slow cooker flank steak recipe that's easy to prepare for long, slow cooking with tender, tasty results.
Slow Cooker Turkey Legs
Cook turkey legs in the slow cooker for thighs and drumsticks that are juicy, tender, and perfectly seasoned. Try this for Thanksgiving when you don't want to cook an entire turkey. My daughters and husband love this with jellied cranberry sauce, quick stuffing, and gravy.
Roast Pheasant
This roast pheasant recipe is quick, simple, and has an autumn feel. It is very good roasted with diced potatoes, carrots, and seasonal squash (I like acorn squash). You can cook it at a higher temperature for a shorter time — just be sure to baste often since it is a very lean meat.
Basic Bean Soup
This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired.
Miso Soup with Shiitake Mushrooms
A delicious Japanese miso soup with shiitake mushrooms and tofu.
Birria de Chivo Estilo Jalisco (Mexican Braised Goat)
Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.
Dashi Stock (Konbudashi)
Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.
Mostaccioli Salad
This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything.
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