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Sweet and Sour Brisket
This sweet and sour brisket recipe is heaven in a pot and couldn't be easier to make! The sweet and sour flavors come together nicely with melt-in-your-mouth brisket. Serve with mashed potatoes, potato pancakes, or roasted potatoes with bread on the side to soak up the scrumptious sauce. If you enjoy intense flavors, you won't be disappointed.
Quinoa Almond Pilaf
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
Very Best Brisket
Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!
Roasted Rosemary Chicken And Vegetables
Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.
Sweet and Tangy Glazed Salmon
This is a great glaze for grilled salmon. Very easy, and everyone loves it.
Fish in a Red Sauce
A typical sephardic recipe served cold at Passover.
Sheet Pan Passover Dinner
This sheet pan Passover dinner is so satisfying! It's a lovely and fancy one-dish meal that doesn't take days to prepare. I had fun coming up with ideas to play off the traditional Seder.
Whole Rice and Lentils (Majadara)
One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.
Challah French Toast
This challah French toast is very good and has a nice light texture.
Simple Lemon-Baked Chicken
A whole roasting chicken sprinkled with fresh lemon and paprika, then slow-baked with the lemon halves inside. This recipe is very easy. The chicken is moist and tastes great!
Candied Salmon
This is a recipe that I used on other fish and decided to try it on salmon. Even my husband likes it and he is not a salmon fan.
Wine Fondue
A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
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