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Oregon Fall Salad
Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.
Kale Sweet Potato Salad
This kale sweet potato salad has something for everyone—sweet, salty, crunchy, tangy—and your mom will be so happy you are eating kale! Roast the sweet potato and onion a day ahead, if you like, to save time.
Grilled Chicken Caesar Salad
This grilled chicken Caesar salad recipe gets a flavor boost thanks to grilling the chicken on an outdoor barbecue. The homemade Caesar dressing is worth the effort. All in all, this is a perfect light summer meal!
Simple Turkey Gravy
This turkey gravy is super simple to make from scratch with pan drippings, flour, and stock. Skip the canned or packaged version—this homemade gravy is smooth, flavorful, and ready in minutes.
Onion Gravy
Onion gravy.
Biscuits with Herb Breakfast Sausage Gravy
I have my favorite Southern biscuits and gravy, but scaled it down and changed the seasonings for a decidedly Italian twist.
Southern-Style Tomato Gravy
This Southern-style tomato gravy was a staple in my home growing up. It is usually served over biscuits with cornbread, bacon, eggs, and cheesy grits.
Super Easy Sausage Gravy
This is always a winner in our house. The gravy is not a really thick gravy, but the taste more than makes up for it. Serve over biscuits or toast.
Italian Gravy
This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes.
Tomato-Bacon Gravy
This is great served over rice.
Georgia Country Ham and Redeye Gravy
As a child, I remember my grandparents having a smokehouse. In the dead of winter, when it was well below freezing, a hog would be slaughtered and no part of it wasted. The fresh hams were then covered in a dry salt mixture, wrapped, and hung up for several months to cure. To cook, they were sliced and pan fried, sometimes with a tiny bit of lard, in a hot, black iron skillet. Hot, usually breakfast, coffee was poured into the skillet to deglaze it, making red eye gravy. Redeye Gravy gets its name from the appearance of the gravy after the coffee sinks to the bottom. Serve over biscuits or grits.
Classic Sausage Gravy
A staple in Southern households, this sausage gravy can be served over grits but goes beautifully with biscuits too.
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