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Masala-Spiced Roast Chicken
Masala powder flavors the meat all the way down to the breast, and garlic roasts to succulence under the skin.
Marinated Rosemary Chicken
This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!
Marinated Red Peppers
These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use.
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.
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.
Fish in a Red Sauce
A typical sephardic recipe served cold at Passover.
Kid's Favorite Passover Pizza
This kid's Passover pizza is perfect for the 4th or 5th day of Passover when you start running out of creative cooking steam. You can add any vegetables you like or have on hand. It's a favorite with adults, too!
Roasted Rosemary Chicken And Vegetables
Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.
Quinoa Almond Pilaf
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
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.
Pomegranate Chicken
Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.
Red Snapper Livornese
This tangy, easy livornese recipe works with almost any firm-fleshed fish fillets, such as red snapper, sea bass, grouper. It's adaptable for sole, flounder, tilapia, and other thin fillets by adjusting the cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.
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