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Roasted Butternut Squash Salad
This butternut squash salad with raisins, onions, crispy bacon, and romaine lettuce is served warm. Simple and delicious!
The Best Spinach Salad Ever
Fresh spinach with a creamy dressing that all my friends rave over. The creamy spinach salad dressing also makes a great vegetable dip.
Spinach Salad with Curry Vinaigrette
This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.
BLT Pasta Salad
This BLT pasta salad with crispy bacon, lettuce, tomato, and tender pasta shells tossed in creamy dressing is full of flavor, easy to make, and comes together in minutes! It's a delicious salad that I always bring to summer potlucks.
Wilted Spinach Salad
This wilted spinach salad with bacon and hard-boiled eggs is served with a warm dressing for a delicious main dish or side! It's very popular with my family and friends.
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.
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.
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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