Halloween Party Mini Pizzas
Cheesy individual pizzas decorated with pepperoni jack-o'-lantern faces. A savory Halloween party snack that makes 12 mini pizzas; nutrition is estimated from the listed ingredients.
A little inspiration for your next meal
Find your next favorite.
From everyday comforts to something new. Make something delicious.
Filters
Reset
Halloween Spider Mini Pizzas
Individual cheesy pizzas topped with black olive spiders make an easy savory Halloween party snack. Makes 12 mini pizzas; nutrition is estimated from the listed ingredients.
Classic Beef Lasagna
Layers of tender pasta, savory beef tomato sauce, ricotta and melted cheese make this classic family-style lasagna. Makes eight servings; nutrition is estimated from the listed ingredients.
Philly Cheesesteak with Ribeye and Provolone
Thinly sliced ribeye, golden onions and melted provolone tucked into warm, lightly toasted rolls. This American sandwich recipe makes four generous cheesesteaks and includes ingredient-based nutrition estimates per sandwich.
Tabbouleh with Parsley, Mint and Bulgur
A bright, parsley-forward Lebanese-style salad with finely chopped tomatoes, fresh mint, a small amount of tender bulgur and a lemon-olive oil dressing. The herbs remain the main ingredient, giving every spoonful a fresh, leafy texture rather than turning the dish into a grain salad. Makes four generous side portions.
Som Tam (Thai Green Papaya Salad)
Crisp shredded green papaya, tomatoes and long beans lightly pounded with garlic and chili, then coated in a lively lime, fish sauce and palm sugar dressing. Roasted peanuts and dried shrimp bring crunch and savory depth. This Thai-style version is made in two small batches so the papaya is bruised just enough to take up the dressing without becoming limp.
Waldorf Salad with Apples, Grapes and Toasted Walnuts
Juicy apples and grapes, crisp celery and lightly toasted walnuts folded through a simple lemon-mayonnaise dressing. Served on tender lettuce leaves, this creamy, crunchy Waldorf-style salad offers a fresh contrast of sweet fruit and savory dressing. Makes four side portions or light starters.
Greek Salad with Feta and Kalamata Olives
Juicy tomatoes, crunchy cucumber, green pepper, red onion and Kalamata olives dressed with olive oil, red wine vinegar and oregano. Thick pieces of feta finish this colorful Greek-style village salad, made without lettuce so the ripe vegetables remain the focus.
Caesar Salad with Homemade Croutons
Crisp romaine, golden garlic croutons and plenty of Parmesan tossed with a creamy lemon-anchovy dressing. A small amount of mayonnaise makes the dressing easy to whisk together without handling raw egg. Serve this savory, crunchy salad as four generous starters or side dishes.
Caprese Salad with Fresh Mozzarella and Basil
Ripe tomato slices layered with soft fresh mozzarella, fragrant basil and a light drizzle of extra-virgin olive oil. This simple Caprese salad relies on careful seasoning and well-drained cheese rather than a heavy dressing, making a fresh appetizer or side for four.
Cobb Salad with Chicken, Bacon and Avocado
A generous main-course salad with juicy pan-cooked chicken, crisp bacon, hard-boiled eggs, avocado, tomatoes and blue cheese over romaine. A tangy red wine vinaigrette balances the rich toppings, which are arranged in colorful rows before serving.
Salade Niçoise with Tuna, Potatoes and Green Beans
A bistro-style Niçoise salad with flaky tuna, tender potatoes, crisp green beans, hard-boiled eggs, tomatoes and briny olives. A Dijon and red wine vinaigrette brings the separate components together for a colorful, substantial lunch or light dinner.
Chicken Kamayan Platter with Rice and Fresh Vegetables
An original Filipino-inspired platter of calamansi-soy grilled chicken, steamed rice, cucumber and tomatoes, with a freshly mixed dipping sauce. This small kamayan-style meal serves four and is designed for eating by hand, with utensils welcome. Kamayan is a way of eating, so this platter is one possible menu rather than a fixed traditional recipe.
Baked Fish with Lemon Cream Sauce
Tender white fish baked in a lemon cream sauce with softened shallot, garlic and a little Dijon mustard. The sauce is prepared briefly on the stovetop so it is smooth and flavorful before the fish goes into the oven.
Chicken Biryani
A fragrant, home-style chicken biryani with yogurt-marinated chicken thighs, golden onions and separate grains of basmati rice. The chicken is cooked before layering, then gently steamed with mint, coriander and saffron milk.
Chicken Mandi
An oven-made adaptation of chicken mandi with warmly spiced chicken pieces and basmati rice scented with cardamom, dried lime and saffron. A rack above the rice lets the chicken juices flavor the grains before the chicken is browned separately.
Cottage Pie
A comforting beef cottage pie with a thick vegetable-rich gravy and a buttery mashed potato topping. A little cheddar creates golden ridges on top, while letting the filling settle before assembly keeps the mash from sinking.
Chewy Double Chocolate Cookies
Rich cocoa cookies with soft, chewy centers and pockets of semisweet chocolate. This is a chocolate dough rather than a vanilla chocolate-chip dough, with enough cocoa for a deep flavor without using melted chocolate.
Moroccan Harira Soup with Lamb, Lentils and Chickpeas
A hearty tomato-based harira with small pieces of lamb, chickpeas, lentils, celery and fresh herbs. Ginger, turmeric and a little cinnamon season the broth, while fine vermicelli and a flour slurry give it a gently thickened texture.
Chicken Enchiladas
Soft corn tortillas filled with shredded chicken, sweet pepper and cheese, baked under a homemade red enchilada sauce. The sauce uses tomato, mild ancho chili and cumin for a rounded flavor without relying on a ready-made jar.
Chicken Livers with Garlic, Lemon and Pomegranate Molasses
Chicken livers are browned in a wide skillet, then coated in a glossy garlic and pomegranate molasses sauce and finished with fresh lemon juice and parsley. This Lebanese-inspired dish balances rich, savory liver with a tangy, gently sweet sauce. Serve immediately as a small main course with flatbread or rice, or divide into smaller portions for a shared mezze spread. The recipe makes 4 small main-course portions; side dishes are not included.
Filipino Chicken Pancit Bihon
Thin rice noodles tossed with chicken, cabbage, carrots and snow peas in a savory broth-based sauce. This chicken-only pancit bihon uses a large pan and gentle tossing to keep the noodles separate and the vegetables crisp-tender.
Green Bean Casserole with Homemade Mushroom Sauce
Tender green beans baked in a homemade mushroom cream sauce and finished with a crisp fried-onion topping. This version uses fresh vegetables and a simple roux-based sauce instead of condensed soup.
Classic Creamy Chicken Salad
A creamy chopped chicken salad with crisp celery, red onion, lemon and parsley. A mixture of mayonnaise and plain yogurt coats the chicken without overwhelming it, making this a versatile filling or chilled salad.