Updated
None of the recipes in the main list uses wheat, barley or rye: no flour, bread, bread crumbs, pasta, soy sauce, beer or crackers. That leaves plenty of steak and seafood, roast chicken, Tex-Mex, sides, dips and a few desserts. Further down are favorites that become gluten-free with an easy swap.
Packaged foods are where gluten hides, so check the labels on broth, sausages, spice blends, Worcestershire sauce and anything marked "may contain wheat," and buy oats, corn tortillas and chips labeled gluten-free. If you cook for someone with celiac disease, keep their food away from crumbs and shared toasters and cutting boards.
Bite-size sirloin cubes seasoned and air-fried until browned outside and juicy inside, then tossed in melted garlic butter and parsley. Ready in 20 minutes; serves 4.
A whole trimmed and tied beef tenderloin, seared in hot oil and roasted at 450°F for 17 to 19 minutes, from very rare to medium-rare. Serves 10 to 12.
Juicy Swedish beef patties mixed with chopped pickled beets, capers and onion, fried in butter and served with a quick cream pan sauce and potatoes. Serves 4.
A thick-cut porterhouse grilled hot and fast over charcoal until charred outside and rare within, sliced off the bone and finished with olive oil, salt and lemon. Serves 4.
A tender holiday brisket browned in the oven, then braised under onions, carrots, celery, mushrooms and potatoes with brown sugar and sherry until fork-soft.
Flank or skirt steak marinated in orange and lime juice with garlic, jalapeño, cilantro and cumin, grilled over high heat and sliced for tacos or plates. Serves 6.
A thick ribeye seared hard in a smoking-hot cast-iron skillet, then basted with butter, garlic and thyme until medium-rare. Steakhouse results at home in about 20 minutes; serves 2.
Thick filet mignon steaks seared in a hot skillet, finished in the oven and served with a glossy red wine, shallot and butter pan sauce. An elegant dinner for 4.
First-cut corned beef simmered with an onion until fork-tender, studded with cloves and glazed in a hot oven with apricot-honey-Sabra or brown sugar and Gulden's mustard. Serves 8 to 12.
New York strip steaks grilled over high heat and topped with a slice of parsley, chive, garlic and lemon compound butter that melts into a sauce. Serves 4.
Sirloin cubes and green pepper marinated 6 hours to overnight in an herbed mustard and vinegar marinade, grilled with mushrooms over slow coals, with tomatoes on their own skewers.
Bone-in beef short ribs browned and pressure-cooked in red wine with garlic and tomato until meltingly tender, finished in a glossy reduced sauce. Serves 4.
Tender cabbage leaves wrapped around a beef, pork and rice filling, glazed with golden syrup and butter, baked until caramelized and served with cream sauce and lingonberries. Serves 6.
Sheet-pan nachos layered with tortilla chips, seasoned ground beef, black beans and two cheeses, baked bubbly and loaded with pico de gallo, jalapeños, guacamole and sour cream. Serves 6.
Scored flank steak brushed with a lemon and oil baste, broiled quickly, sliced thin across the grain and served with buttery sauteed onions. Serves 6 to 8.
Sirloin steak cubes marinated in tomato juice, vinegar and mustard, then grilled on skewers with mushrooms, green pepper, cherry tomatoes and fresh pineapple. Serves 6.
A bone-in standing rib roast rubbed with garlic, herbs and salt, started at 450°F for a browned crust and finished at 325°F to a rosy medium-rare. Serves 6 to 8.
The Swedish skillet hash: diced potatoes, onion and leftover roast beef or ham fried crisp in butter and topped with fried eggs and pickled beets. Serves 4.
A 1 1/2 to 2-inch steak cooked slowly in a 250°F oven, then seared in a blazing skillet for an even edge-to-edge pink center and a dark crust. Serves 2 to 3.
Crispy roasted potato wedges and green beans on one sheet pan, with a seared sirloin finished under the broiler and topped with garlic herb butter. Serves 4.
A thick, hearty chili of browned ground beef, kidney and pinto beans, tomatoes, onion and peppers, slow-cooked with chili powder and cumin. Serves 8.
A browned chuck roast slow-cooked with carrots, potatoes, onions, garlic and herbs in beef broth until fork-tender, with the juices made into gravy. Serves 6.
A thick ribeye or strip steak cooked in a precise water bath to an even edge-to-edge doneness, then seared hard in cast iron for a dark crust. Serves 2.
A seared strip steak topped with herb butter, served with crisp twice-fried French fries and a garlic aioli. The Paris bistro classic at home. Serves 2.
Seared steaks simmered briefly in a quick tomato sauce with garlic, oregano and sweet peppers, the way a pizza maker would sauce them. Serves 4.
Strip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.
A pan-seared filet mignon topped with garlic herb butter and a broiled butterflied lobster tail, served with drawn butter, lemon and asparagus. A steakhouse dinner for two.
Ground beef, onions, green pepper, tomatoes, rice and chili powder baked together in one casserole dish. A hearty one-dish dinner that serves 4 to 6.
A whole packer brisket rubbed with coarse salt and pepper, smoked low and slow over oak or hickory, wrapped in butcher paper and rested until tender. Serves 12 to 16.
Grilled steak sliced thin and tossed with lettuce, cucumber, tomatoes, red onion, mint and cilantro in a hot, sour and salty lime and fish sauce dressing. Serves 4.
A giant long-bone ribeye cooked low in the oven, then seared hard for a dark crust and an even rosy center. A showstopper that serves 2 to 3.
A hearty, smoky chili of kidney, pinto and black beans simmered with tomatoes, peppers, chili powder, cumin and a touch of cocoa, thickened with masa. Serves 6.
A ribeye or New York strip seasoned simply and air fried to medium-rare, then topped with garlic herb butter. Serves 2.
Chuck roast slow cooked with chipotles in adobo, lime, garlic, cumin and cloves until it shreds into tender, smoky barbacoa for tacos and burrito bowls. Serves 8.
Ground beef cooked with onion, ginger, garlic, tomato and warm spices, finished with green peas: an easy weeknight Indian dinner. Serves 4.
A rich, silky custard of egg yolks, condensed and evaporated milk, steamed or baked under a layer of amber caramel. The star of Filipino celebrations; serves 8.
Hard-boiled eggs filled with a creamy yolk mixture of mayonnaise, mustard and a touch of vinegar, finished with paprika. Makes 24.
A thin, savory sauce made from the prime rib roasting pan with shallot, red wine and beef broth, simmered and strained. Makes about 2 cups.
Sour cream and prepared horseradish with Dijon, lemon and chives: the sharp, cool sauce for prime rib, beef tenderloin and roast beef sandwiches. Makes about 1 1/4 cups.
The classic New Orleans appetizer made famous at Arnaud's as Shrimp Arnaud: chilled boiled shrimp in a zesty red Creole mustard and paprika remoulade over crisp lettuce. Serves 6.
Steakhouse Dry Rub5 min total | About 1/2 cup, enough for 4 to 6 steaksA coarse, savory steakhouse rub of kosher salt, cracked black pepper, garlic, onion, paprika and a pinch of brown sugar for a dark, flavorful crust on steaks, chops and roasts.
All-Purpose Barbecue Rub5 min total | About 1 cup, enough for 2 racks of ribs or 1 pork shoulderA sweet, smoky barbecue rub of brown sugar, paprika, chili powder, garlic and cumin for ribs, pulled pork, chicken and brisket.
Homemade Tartar Sauce40 min total | About 1 1/4 cupsCreamy homemade tartar sauce with mayonnaise, dill pickles, capers, shallot, lemon and fresh dill, for fried fish, fish and chips, fried clams and crab cakes.
Classic Cocktail Sauce35 min total | About 1 cupZesty shrimp cocktail sauce of ketchup, prepared horseradish, lemon and Worcestershire, ready in 5 minutes, for shrimp cocktail, raw oysters, clams and crab.
Hollandaise Sauce15 min total | About 3/4 cup, enough for 4 servingsClassic hollandaise sauce of egg yolks, lemon and warm butter whisked over gentle heat until thick and silky, for eggs Benedict, asparagus, salmon and steak.
Homemade Barbecue Sauce35 min total | About 2 cupsThick, sweet and tangy homemade barbecue sauce of ketchup, cider vinegar, molasses, brown sugar, Worcestershire and smoked paprika, simmered 20 minutes, for ribs, chicken, pulled pork and burgers.
Corned Beef Hash40 min total | 4 servingsCrispy New England corned beef hash of diced leftover corned beef, potatoes and onion pressed in a cast-iron skillet until browned, topped with fried eggs. Serves 4.
Garlic and Rosemary Roast Leg of Lamb2 hr 25 min total | 8 to 10 servingsA bone-in leg of lamb studded with garlic, rubbed with rosemary, lemon and olive oil, and roasted until rosy for Easter, Passover or Sunday dinner. Serves 8 to 10.
Grilled Lemon-Garlic Lamb Chops1 hr 25 min total | 4 servingsRib or loin lamb chops marinated in lemon, garlic, oregano and olive oil, grilled 3 to 4 minutes per side to medium-rare and finished with mint. Serves 4.
Irish Lamb Stew2 hr 25 min total | 6 servingsHearty Irish stew of lamb shoulder, potatoes, carrots and onions simmered slowly in broth with thyme until tender. Serves 6.
Caldo Verde (Portuguese Kale Soup)1 hr total | 6 servingsPortuguese kale soup with potatoes, onion, garlic and smoky chouriço, the way it is made across southeastern Massachusetts and Rhode Island, with kidney beans as many New England families add. Serves 6.
Portuguese Fish Stew (Caldeirada)1 hr 5 min total | 6 servingsCaldeirada, the Portuguese fishermen’s stew of layered potatoes, onions, peppers, tomatoes and firm white fish simmered in white wine, olive oil and paprika. Serves 6.
Bacalhau à Gomes de Sá2 days 1 hr 30 min total | 6 servingsThe classic Portuguese salt cod casserole: soaked bacalhau, sliced potatoes and onions baked in olive oil and garlic, finished with hard-boiled eggs, black olives and parsley. Serves 6.
Salmon fillets brushed with a honey, Dijon and garlic glaze and air-fried in about 8 minutes until flaky inside with lightly crisp edges. Serves 4.
Large shrimp tossed with olive oil, garlic, paprika and a little Parmesan and air-fried in 6 minutes until crisp-edged and juicy. Serves 4.
Soaked and gently poached salt cod flaked and tossed with celery, black olives, roasted red peppers, parsley, garlic, lemon and olive oil. A Christmas Eve classic. Serves 8.
Salmon fillets coated in a smoky Cajun spice blend and seared in a very hot cast-iron skillet until a dark, flavorful crust forms. Ready in 15 minutes; serves 4.
Lime-and-garlic marinated tuna steaks coated in a homemade blackening spice, seared in a hot skillet and served on a cool, fresh mango salsa. Serves 4.
Lobster tails butterflied so the meat sits on top of the shell, brushed with garlic, lemon and paprika butter and broiled until just opaque. About 25 minutes; serves 4.
Shrimp, snow crab legs, corn, red potatoes and smoked sausage boiled in a spicy Cajun-seasoned broth and tossed with garlic butter. Serves 6.
Large shrimp poached in a lemony court bouillon, chilled on ice and served with a zesty homemade horseradish cocktail sauce. Serves 6.
Thick cod fillets seared until golden, finished in the oven and served in a fragrant coconut, lemongrass, ginger and lime curry sauce. Serves 4.
A one-pot New Orleans rice dish of andouille, chicken and shrimp cooked with tomatoes, the holy trinity and Creole spices. Serves 6 to 8.
Salmon sliced paper thin, arranged on oiled plates, topped with fresh ginger and lime zest and baked at 500°F for just 3 to 4 minutes. Elegant and fast; serves 4.
Chili-and-cumin seasoned cod seared in a hot skillet, flaked into warm corn tortillas and topped with a crunchy lime cabbage slaw and creamy chipotle sauce. Serves 4.
Salmon cured for two days under salt, sugar, white pepper and plenty of dill, sliced paper-thin and served with a sweet mustard-dill sauce. Serves 10 to 12 as a starter.
A side of salmon cured briefly in salt and brown sugar, then smoked over alder or apple wood until flaky, moist and lightly glazed. Serves 8.
How to shuck fresh oysters safely and serve them on the half shell over ice with lemon, a shallot mignonette and cocktail sauce. Serves 4 (2 dozen oysters).
Salmon fillets brushed with a lemon, garlic, Dijon and fresh dill butter and baked at 400°F until just flaky. Ready in about 25 minutes; serves 4.
Poor man's lobster: haddock or halibut cooked with onion, chilled overnight and folded into a Russian-style dressing of Miracle Whip, chili sauce and pimento. Serve on lettuce.
A whole New England clambake layered in one big pot: red potatoes, onions, sausage, corn, lobsters, steamers and mussels, steamed together and served with melted butter. Serves 4.
A simple New England fish chowder of haddock and potatoes simmered until the fish flakes, with sauteed onion and evaporated milk stirred in at the end.
Sea scallops seared in a very hot skillet until deeply golden, then finished with a quick lemon, garlic and butter pan sauce. Ready in about 20 minutes; serves 4.
Salmon or trout fillets sealed in foil packets with a lemon, Dijon and oil sauce and parsley, baked at 450°F for 15 to 18 minutes. Make ahead and bake when ready.
Shrimp dusted in cornstarch and fried until crisp, then tossed with garlic, sliced chiles, green onions and a seasoned salt and pepper mix. Serves 4.
Lemon-herb salmon fillets roasted on one pan with baby potatoes and asparagus for an easy, healthy weeknight dinner. Serves 4.
Shrimp, smoked sausage, zucchini, bell peppers and red onion tossed with Cajun seasoning and roasted on one pan in about 20 minutes. Serves 4.
Briefly poached shrimp marinated in lime juice with tomato, cucumber, red onion, jalapeno, cilantro and avocado. Bright, cool and ready in 45 minutes. Serves 6.
Chili-lime shrimp seared in minutes and tucked into warm corn tortillas with crunchy cabbage, avocado, pickled onion and a cool lime crema. Serves 4.
Creamy stone-ground Cheddar grits topped with shrimp sauteed with bacon, garlic and green onion in a spicy lemon pan sauce. The Lowcountry classic. Serves 4.
King or snow crab legs steamed just until hot, then served with lemon and a warm garlic butter for dipping. Ready in 15 minutes; serves 4.
New England steamers: soft-shell clams soaked to purge the sand, steamed for 15 minutes, and served with their broth, drawn butter and lemon.
Shrimp marinated in spiced yogurt with garam masala, paprika, ginger and garlic, grilled on skewers until charred, and served with mint chutney. Serves 4.
Cod fillets roasted on a bed of blistered cherry tomatoes, olives, capers and garlic, finished with lemon and basil. Serves 4.
Sea scallops wrapped in partly cooked bacon and air fried until the bacon is crisp and the scallops are just opaque, brushed with a little maple and black pepper. About 16 pieces.
Firm white fish simmered in a tangy coconut curry with tomato, tamarind, chiles and spices, as it is made on India's west coast. Serves 4.
Shrimp simmered in a fragrant coconut milk curry with mustard seeds, curry leaves, ginger and turmeric, in the style of South India. Serves 4.
Extra-crispy chicken wings with a simple garlic, paprika and pepper rub, air-fried in about 25 minutes with no oil. Serve plain or tossed in any sauce. Serves 4.
Split broilers sprinkled with ginger and salt, broiled golden, then basted with orange juice concentrate and water or orange liqueur until tender, about 30 minutes.
A smooth, bright carrot soup pureed with onion and fresh ginger, seasoned with cinnamon and finished with a swirl of light cream.
Corn tortillas filled with shredded chicken and Monterey Jack, covered in a tangy tomatillo salsa verde, baked bubbly and topped with sour cream and cilantro. Serves 6.
Extra-crispy baked chicken wings tossed in a classic hot sauce and butter Buffalo sauce, served with blue cheese dressing, celery and carrots. Serves 4 to 6.
Split chicken breasts browned under the broiler, then baked at 400°F in a pineapple juice, Dijon, garlic, rosemary and Worcestershire sauce and topped with pineapple and lemon slices.
Extra-crispy baked chicken wings tossed in garlic butter with grated Parmesan, parsley and a squeeze of lemon. Serves 4 to 6.
Whole Cornish game hens rubbed with garlic, rosemary, lemon zest and olive oil and roasted at 400°F until crisp and golden. One small bird per person; serves 4.
Grilled chicken breast over crisp lettuce with fresh strawberries, candied pecans and a sweet homemade red wine vinaigrette. Serves 4.
A bone-in turkey breast rubbed with sage, thyme and garlic butter and roasted at 325°F until juicy. A holiday-worthy main for a smaller crowd; serves 6 to 8.
A whole turkey rubbed under the skin with garlic herb butter, roasted on a bed of onions until golden and juicy, and rested before carving. Serves 10 to 12.
Boneless chicken breasts simmered gently in butter with fresh lemon juice, garlic, salt and paprika until tender. Simple, quick and bright.
A whole chicken rubbed with garlic herb butter under the skin, filled with lemon and onion and roasted at 425°F until the skin is crisp and golden. Serves 4 to 6.
Duck breasts with scored skin rendered slowly in a cold-start skillet until crisp, cooked to a rosy center and served with a quick cherry and red wine pan sauce. Serves 4.
Chicken breast cubes marinated in Greek yogurt with tomato paste, garlic, lemon, red pepper and sweet paprika, then grilled on skewers. Serves 6.
Bone-in, skin-on chicken thighs seasoned with garlic, paprika and thyme and air fried until the skin is crackling crisp. Serves 4.
Crisp-skinned chicken thighs roasted with lemony garlic potatoes and green beans on a single sheet pan. Serves 4.
Pork shoulder slow cooked with orange, lime, garlic, cumin and oregano, shredded and broiled until crisp at the edges, for tacos and burrito bowls. Serves 8.
Chicken slow cooked in salsa with cumin and chili powder, then shredded for tacos, burritos, nachos and rice bowls. Just five minutes of work; serves 6.
Seasoned chicken thighs and long-grain rice cooked together in the Instant Pot with onion, garlic, broth and peas for a one-pot dinner. Serves 6.
Chicken drumsticks rubbed with smoked paprika, garlic and brown sugar and air fried until the skin is crisp and the meat pulls from the bone. Serves 4.
Chicken breasts glazed with honey mustard and roasted with carrots, red potatoes and broccoli on a single pan. Serves 4.
Chicken simmered all day with tomatoes, black beans, corn, chiles and cumin, shredded and topped with crispy tortilla strips, avocado and lime. Serves 6.
Bone-in chicken legs marinated in spiced yogurt and grilled until charred and juicy, with red onion and lemon. Serves 4.
Layers of spiced, yogurt-marinated chicken and fragrant basmati rice with fried onions, saffron and mint, baked together in one pot. Serves 6.
A gentle ginger chicken soup with green papaya or chayote and leafy greens. Light, warming and a Filipino sick-day favorite; serves 6.
Chicken leg quarters marinated in vinegar, citrus, lemongrass, ginger and garlic, grilled and basted with annatto oil until charred and juicy. A specialty of Bacolod; serves 4.
Creamy Arborio rice cooked slowly in warm broth with portobello, cremini and dried porcini mushrooms, finished with Parmesan, parsley and a drizzle of truffle oil. Serves 6.
A spiral-cut ham warmed slowly and brushed with a glossy brown sugar, Dijon, orange and clove glaze until caramelized. Serves 12 to 16.
Baby back ribs baked low and slow in foil until tender, then finished on a hot grill with a homemade whiskey, honey and molasses barbecue sauce. Serves 4.
A boneless pork loin roast rubbed with chili powder and garlic, roasted and glazed with a sweet and tangy sauce of apple jelly, ketchup, vinegar and chili powder. Serves 8 to 10.
Pork spareribs layered with sauerkraut, caraway, brown sugar, onion, potatoes and carrots and cooked in a pressure cooker for a complete one-pot dinner. Serves 4 to 6.
Baby back ribs rubbed with a sweet and smoky spice blend, smoked low and slow, wrapped until tender and finished with a glossy barbecue sauce glaze. Serves 4 to 6.
Thick, hearty Swedish yellow pea soup simmered with pork and onion and seasoned with marjoram and thyme, served with mustard. The traditional Thursday supper. Serves 6.
Boneless pork chops rubbed with brown sugar, smoked paprika and garlic, air fried until browned outside and juicy inside. Ready in under 30 minutes; serves 4.
Italian sausage roasted on one pan with peppers, onions and potatoes until browned and caramelized. Serves 4.
Herb-rubbed pork tenderloin roasted on one pan with Brussels sprouts, apples and red onion, finished with a maple-mustard glaze. Serves 4.
Bone-in pork chops with a garlic, thyme and smoked paprika rub, roasted with sweet potatoes, red onion and apples on a single pan. Serves 4.
Chunks of pork shoulder slow cooked in a tangy green sauce of tomatillo salsa verde, green chiles, onion, garlic and cumin. Serves 6.
Pork belly simmered with garlic, bay leaves and peppercorns, dried, then fried until the skin blisters and crackles. Served with a vinegar dipping sauce; serves 6.
Black-eyed peas simmered with smoked ham hock or bacon, onion, celery and pepper, served over rice. The Southern New Year's Day dish for good luck; serves 6.
A hearty vegetarian split pea soup simmered 3 to 4 hours with sauteed onion, garlic, celery, potato and carrots, finished with red wine, thyme, a touch of sesame oil and vinegar.
Sweet potatoes baked in a glaze of orange juice, dark brown sugar, maple syrup and butter, topped with orange slices, at 350°F for 20 minutes.
Thick slices of ripe tomato and fresh mozzarella layered with basil leaves and finished with olive oil and flaky salt, in the colors of the Italian flag. Serves 4.
Hearty Texas pinto beans simmered with bacon, onion, tomato, jalapeño and cilantro into a smoky, brothy side for fajitas and carne asada. Serves 8.
A cooked cranberry relish of fresh cranberries simmered in sugar syrup until most of the berries burst, finished with cinnamon and orange marmalade.
Crisp shredded cabbage and carrot in a tangy, creamy dressing of mayonnaise, cider vinegar, a little sugar, Dijon and celery seed. Serves 8.
Instant mashed potatoes whipped with whipped cream cheese, egg and green onion, dotted with butter and baked at 350°F for 30 minutes. Serves 6.
Canned baked beans baked slowly with brown sugar, ketchup, mustard, minced onion and green pepper at 325°F for 1 to 1 1/2 hours.
Grape leaves rolled around seasoned chopped meat, rice, parsley and onion, simmered 40 to 50 minutes, and served under a silky Greek egg and lemon sauce.
Creamy Yukon Gold mashed potatoes with whole garlic cloves simmered right in with the potatoes, mashed with warm milk and butter. Serves 6.
Husked ears of corn grilled until charred in spots and brushed with a butter of lime zest, chili powder and smoked paprika. Ready in about 20 minutes; serves 6.
Creamy mashed Yukon Gold potatoes enriched with cream cheese, sour cream and butter, made up to two days ahead and baked until hot with a golden top. Serves 10 to 12.
A crisp salad of iceberg and Romaine with celery, green onions, mandarin oranges and sugared almonds, tossed with a sweet parsley vinaigrette.
Fluffy red rice toasted in oil until golden, then simmered with a blended tomato, onion and garlic broth. The classic side for enchiladas and fajitas. Serves 6.
Two easy oven potatoes: scored, garlic-buttered baking potato halves roasted face down until golden, or quartered potatoes tossed in Italian dressing and roasted with a roast or chicken.
A classic lime gelatin mold made creamy with sour cream and studded with crushed pineapple, set in a 1-quart mold.
A creamy lemon gelatin mold with sour cream, whole thawed strawberries and crushed pineapple, set in a 6-cup mold or individual dishes.
Old-fashioned potato salad of tender cubed potatoes with grated carrot and onion in a creamy dressing of mayonnaise, vinegar, sugar and water shaken in a jar.
Paper-thin cucumber slices pressed with salt and quickly pickled in a sweet vinegar brine with parsley and white pepper. The classic side for Swedish meatballs. Serves 6.
Creamy golden risotto made with Arborio rice, white wine, saffron and broth, stirred until silky and finished with butter and Parmesan. The classic partner for osso buco. Serves 4 to 6.
Asparagus spears roasted at 425°F with olive oil and garlic until tender-crisp, then finished with lemon zest, lemon juice and shaved Parmesan. Serves 4.
Halved Brussels sprouts roasted at high heat with crisp bacon until deeply caramelized, then finished with a drizzle of balsamic glaze. Serves 6 to 8.
A simple cole slaw of shredded cabbage and carrots with chopped onion, dressed with the same creamy mayonnaise dressing as Sandra's potato salad.
The classic make-ahead party salad: iceberg, chives, celery, water chestnuts and peas layered under Miracle Whip, Parmesan and garlic, chilled and tossed with chopped eggs. Serves at least 12.
Layers of sweet potatoes, apricots, bananas and cranberry sauce baked with a buttery apricot syrup and topped with toasted coconut.
Spinach tossed with diced red apple, sweet onion rings and hard-boiled eggs in a creamy bleu cheese, mayonnaise and sour cream dressing.
Mashed sweet potatoes blended with fresh orange and optional crushed pineapple, piled into hollowed orange halves, topped with a marshmallow and baked at 350°F.
Sweet potato slices baked in a glossy glaze of vegan butter, brown sugar, maple syrup, orange juice and warm spices. Serves 8.
Chickpeas simmered in a tangy, spiced onion and tomato sauce with ginger, garam masala and a squeeze of lemon. Vegan; serves 4.
Golden cubes of paneer cheese in a creamy, gently spiced spinach sauce with ginger, garlic and garam masala. Vegetarian; serves 4.
Yellow lentils simmered until creamy and finished with a sizzling tadka of cumin, garlic, chiles and tomato. Vegan; serves 6.
Day-old rice fried with plenty of golden garlic and a little salt: the Filipino breakfast rice served with eggs and longganisa, tocino or bistek. Serves 4.
Mashed sweet potatoes with butter, brown sugar and warm spices, baked under a golden layer of toasted marshmallows. The classic Thanksgiving side; serves 8.
Carrots simmered until tender, then glazed in butter, honey and a little brown sugar with fresh thyme. A bright, quick holiday side; serves 6.
Whole cranberries simmered with sugar, orange juice and zest until they burst into a glossy, tangy sauce. Ten minutes on the stove; makes about 2 1/2 cups.
Apple cider warmed with cinnamon sticks, cloves, allspice, orange slices and a little brown sugar until fragrant. Keep it warm in a slow cooker for a party; serves 8.
Live New England lobsters steamed in salted water until bright red and tender, served whole with melted butter and lemon. The classic summer shore dinner; serves 4.
A pork loin filet marinated in olive oil, lemon, garlic and herbs, then air fried at 400°F for 22 minutes until browned outside and juicy inside. Directions for the oven and grill too; serves 6.
Thinly shaved raw Brussels sprouts and peppery arugula tossed with warm-roasted, cooled cauliflower and a bright champagne vinegar and Dijon vinaigrette. Serves 4.
Pork tenderloin coated in a dry rub of garlic, oregano, cumin, coriander, thyme, chili powder and a little cayenne, seared in a hot skillet and finished in a 450°F oven. Serves 4.
Sofia's egg salad, made her way: the yolks are mashed with mayonnaise, Dijon and sweet pickle relish into a smooth dressing first, then the diced whites and celery are folded in. Creamy, tangy and a little sweet. Serves 6.
The steak that made New York's Delmonico's famous: a thick boneless ribeye seared hard in a hot skillet, finished with garlic herb butter. Serves 2.
The 1950s New York dining-room classic: beef tenderloin medallions seared and finished in a pan sauce of shallots, mushrooms, cognac, mustard, Worcestershire and cream. Serves 2.
The New Orleans brunch classic from Antoine's: poached eggs on warm artichoke bottoms over creamed spinach, finished with hollandaise. Serves 4.
The salad of New York's Waldorf hotel: crisp apples, celery, red grapes and toasted walnuts in a light lemon mayonnaise dressing, served on lettuce. Serves 4.
A classic party cheese ball of cream cheese, Wispride Cheddar spread, Danish bleu cheese and grated onion, rolled in chopped walnuts and parsley. Serve with crackers.
A layered crab appetizer: seasoned cream cheese spread on a plate, topped with crab meat and a jar of cocktail sauce. Serve with crackers.
A two-ingredient party dip of whole berry cranberry sauce and herring tidbits, chilled and served with crackers. Sweet, tart and briny.
A creamy vegetable dip of cream cheese and mayonnaise with garlic, onion, minced green olives, thyme, dry mustard and lemon juice. Makes about 2 cups.
Artichoke hearts and halved fresh mushrooms marinated for at least 24 hours in cider vinegar, oil, garlic, bay, peppercorns, chervil and oregano. Serve with toothpicks.
Cocktail franks simmered in a sweet and tangy sauce of equal parts currant jelly and yellow mustard. A two-ingredient sauce and a party favorite.
A smooth party spread of Cheddar cheese spread, cream cheese and cottage cheese flavored with orange rind and Sabra liqueur, with crushed pecans. Makes about 3 cups.
A whipped, fluffy Cheddar cheese spread with cream cheese, butter, white horseradish, Worcestershire and a splash of sherry. A big batch for crackers and gifts. Makes about 5 cups.
A molded salmon mousse of red salmon, mayonnaise, dill, paprika, lemon and whipped heavy cream, set with gelatin in a 4-cup or fish-shaped mold. Chill 4 hours.
A party favorite layered in a clear dish: seasoned refried beans, guacamole, sour cream, salsa, Cheddar, black olives and green onions. Serves 12.
A retro party favorite: tomato soup and cream cheese melted with gelatin, mixed with tiny shrimp, onion, celery and mayonnaise, chilled in a mold and served with crackers. Makes about 5 cups.
A creamy sweet and sour blender dip of cream cheese, light corn syrup, oil, vinegar, lemon juice, dry mustard, onion flakes and celery seed. Makes about 3 cups.
A tangy blender dip of sugar, dry mustard, grated onion, white vinegar and oil, finished with celery seed and paprika, served with raw vegetables. Makes about 3 cups.
Smooth, velvety Tex-Mex cheese dip made from scratch with Cheddar and Monterey Jack melted into evaporated milk with green chiles, tomatoes and jalapeño. Serves 8.
The classic French steak sauce: egg yolks whisked with a tarragon and shallot vinegar reduction and emulsified with warm melted butter. Makes about 1 cup.
The bright Argentine herb sauce for grilled steak: fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar and olive oil. Makes about 1 cup.
A light, fresh buttermilk dressing with grated cucumber, green onion, parsley, dill, Dijon mustard and lemon juice. Makes about 1 1/2 cups.
Chunky, fresh guacamole of ripe avocados mashed with lime juice, onion, jalapeño, cilantro and salt, with a little tomato. Ready in 10 minutes; serves 6.
A classic Italian vinaigrette of red wine vinegar and olive or vegetable oil with garlic, dry mustard, parsley, dried basil or oregano, salt and pepper. Makes about 2 cups.
Fresh, chunky salsa of chopped tomatoes, white onion, jalapeño and cilantro with lime and salt. The bright topping for tacos, fajitas and carne asada. Makes about 3 cups.
A bright lemon and honey poppy seed dressing with Dijon mustard, a pinch of cayenne and a blend of olive and vegetable oils. Makes about 1/2 cup.
Homemade ranch dressing of mayonnaise and buttermilk with fresh chives, parsley, onion and garlic, paprika, salt and pepper. Makes about 2 cups.
A creamy, tangy Russian dressing of Miracle Whip or mayonnaise, chili sauce, white vinegar, Worcestershire and garlic powder, thinned with water. Makes about 1 1/2 cups.
A sweet and tangy tomato French dressing, similar to Catalina, shaken together from ketchup, oil, sugar, red wine vinegar, minced onion and garlic. Makes about 2 1/2 cups.
A sweet and tangy tomato sauce of tomato sauce, brown sugar, wine vinegar, dry mustard, Worcestershire and water, poured over a raw meat loaf before baking.
Old-fashioned baked rice pudding: cooked rice in a custard of eggs, milk, sugar and vanilla, baked in an 8-inch pan.
Brazil's favorite party sweet: sweetened condensed milk, butter and cocoa stirred on the stove until thick, rolled into fudgy balls and coated in chocolate sprinkles. Makes about 25.
A flourless chocolate sponge baked in a jelly roll pan, dusted with cocoa and rolled around whipped cream flavored with rum or peppermint. It cracks like tree bark.
Fresh pineapple spears brushed with brown sugar, cinnamon and butter and grilled until caramelized, served warm with vanilla ice cream. Ready in 20 minutes; serves 6.
A Passover lemon pie with a crisp baked meringue crust, optionally with nuts, filled with a tangy lemon custard thickened with potato starch.
Silky Italian cooked cream set with a little gelatin, flavored with vanilla and served with a fresh berry sauce. Make-ahead and elegant. Serves 6.
Brazilian chocolate truffles made with sweetened condensed coconut milk, cocoa and vegan butter, rolled in chocolate sprinkles. Makes about 20.
Smooth, rich, nut-free chocolate fudge made with chocolate chips, sweetened condensed milk, butter and vanilla. No candy thermometer needed; a treat any time of year. Makes 36 pieces.
A layer of dark chocolate topped with white chocolate and crushed candy canes, chilled and broken into shards. An easy Christmas gift; makes about 1 1/2 pounds.
Ripe peach halves brushed with butter, sprinkled with cinnamon brown sugar and air fried until soft and caramelized at the edges. Serve warm with vanilla ice cream; serves 4.
Old New England baked pudding of cornmeal, milk and molasses, warmly spiced and slow-baked until dark and creamy, served warm with vanilla ice cream the way Durgin-Park did. Serves 8.
The flaming New Orleans dessert created at Brennan's in 1951: bananas caramelized in butter, brown sugar and cinnamon, flamed with rum and spooned over vanilla ice cream. Serves 4.
Each of these needs one or two simple substitutions, listed on the card and on the recipe page.
A simple meat loaf of ground beef, onion, bread crumbs and egg, topped and basted with Open Pit barbecue sauce and baked at 350°F for 1 hour.
Classic Tex-Mex enchiladas: corn tortillas rolled around seasoned ground beef and Cheddar, smothered in a cumin-spiced chili gravy and baked until bubbling. Serves 6.
Thin slices of beef rolled around tender scallions, seared and glazed in a sweet soy teriyaki sauce, then sliced into bite-size rounds. Serves 4.
Cubes of round steak browned with onion and baked in a seasoned gravy, then topped with thin-sliced potatoes and baked until tender and golden. Serves 4 to 6.
Classic beef stroganoff: thin strips of round steak browned in butter, with mushrooms and onion in a beef broth and sour cream sauce, served over buttered noodles.
A comforting Swedish beef stew of chuck, onions and carrots slowly braised with whole allspice berries and bay leaves until fork-tender. Served with boiled potatoes and pickled beets. Serves 6.
A cheesy meat loaf of ground beef with cubes of cheese, bread crumbs, beaten eggs, tomato sauce and garlic, baked at 350°F for 1 hour.
Crispy-edged slices of flank steak tossed in a sweet, savory soy, brown sugar, garlic and ginger glaze with green onions. Serves 4.
Sirloin tips marinated in soy, garlic, brown sugar and Worcestershire, then grilled or pan-seared until caramelized. A New England pub favorite. Serves 4.
Veal shanks browned and slowly braised with vegetables, white wine and tomatoes until falling off the bone, finished with a bright lemon-parsley gremolata. Serves 4.
A hands-off oven stew of lean beef with canned carrots, tomatoes, potatoes, onions, peas and green beans, consomme, white wine and tapioca, baked covered at 250°F for 6 to 7 hours.
A thick sirloin steak grilled over medium coals and basted with a simmered sauce of beer, chili sauce, onion, garlic, soy sauce, Dijon mustard and a touch of liquid smoke. Serves 8.
A sirloin-tip roast soaked overnight in beer, rubbed with seasoned flour, roasted rare, sliced thin and marinated overnight in a sherry, Burgundy and tomato marinade. Made for picnics.
A quick beef stew made with strips of cubed steak, potatoes, onion, garlic, tomatoes, peas and green pepper. Ready in about an hour and serves 6.
Small, tender beef and pork meatballs seasoned with allspice and white pepper, browned in butter and simmered in a silky cream gravy. Served with mashed potatoes and lingonberries. Serves 4.
Beef meatballs simmered in a sweet and sour sauce of onions, ketchup and brown sugar. Make them cocktail size or dinner size; they are even better the second day.
A big batch of ground beef meatballs with water chestnuts and ginger, simmered in white wine and broth and finished in a sweet teriyaki-style sauce. Serves 10.
A party-size Thai-style cobb salad of grilled sirloin, iceberg, tomato, avocado, bean sprouts, green onion and cilantro with a lemongrass lime vinaigrette and a peanut dressing. Serves 24.
Ground beef meatballs browned in a skillet and simmered in a sweet and sour pineapple sauce with soy sauce, vinegar, brown sugar and green pepper. Serves 6.
Luxuriously tender Swedish veal patties made with cream and egg yolks, coated in fine crumbs and fried in butter. Served with mashed potatoes, green peas, lingonberries and browned butter. Serves 4.
New England baked scallops: large scallops under a buttery topping of crushed Ritz crackers and garlic, baked at 350°F for 30 minutes, with optional sherry.
Baked shrimp tossed in melted butter and topped with garlic, Parmesan and seasoned bread crumbs. About 30 minutes from start to finish and it serves 4.
Fillets of sole rolled around a stuffing of Ritz cracker crumbs, sharp Cheddar, parsley and sauteed garlic and onion, dotted with butter and baked at 350°F for 15 to 20 minutes.
Whole lobsters split and filled with a buttery cracker-crumb stuffing with scallops, baked until golden. A New England special-occasion classic. Serves 2.
Whitefish or red snapper fillets topped with lemon juice, seasoned bread crumbs and a layer of sour cream with garlic and onion powder, broiled until golden. Serves 4.
Crawfish tails smothered in a rich, buttery blond-roux sauce with the holy trinity, garlic and Cajun spices, served over white rice. Serves 6.
Flounder or sole baked on a bed of chopped spinach and cottage cheese, topped with bread crumbs, at 375°F for 15 to 20 minutes.
Mahi-mahi fillets marinated in honey, soy sauce, balsamic vinegar, fresh ginger and garlic, pan-fried and finished with the marinade reduced to a glossy glaze. Serves 4.
A creamy Swedish potato gratin of matchstick potatoes, softened onions and sweet spiced sprats baked in cream until golden. The star of the Swedish Christmas table. Serves 6.
A five-minute fish dinner: scrod or any thick fillet brushed with mayonnaise, topped with seasoned bread crumbs and microwaved on High.
Creamy New England clam chowder with tender clams, potatoes, onion, celery and smoky bacon, lightly thickened and finished with milk and cream. Serves 6.
Canned salmon bound with a thick white sauce and corn flake crumbs, chilled, shaped into cones, rolled in more crumbs and baked at 350°F until golden. Makes 8 to 10.
Oysters on the half shell topped with a rich green herb and spinach butter and golden bread crumbs, baked until bubbling. The New Orleans classic. Serves 4.
Fillets of sole rolled and baked in seasoned milk, then covered with a Cheddar cheese sauce, sprinkled with paprika and broiled until brown and bubbly. Serves 4.
A creamy New England-style chowder of potatoes, bacon, onion and celery slow-cooked in clam juice, finished with cod, shrimp and scallops. Serves 6.
Salmon fillets seared until crisp, then glazed in a quick homemade teriyaki sauce of soy, mirin, sake and sugar. Serve with rice and broccoli. Serves 4.
A whole cut-up chicken dredged in seasoned flour, browned, then baked at 425°F in a sweet and tangy sauce of ketchup, sherry, honey, Worcestershire and sauteed onion rings.
Golden sautéed chicken cutlets in a rich mushroom and Marsala wine sauce finished with a touch of cream. An Italian-American restaurant favorite at home in 35 minutes; serves 4.
Chicken browned in olive oil, finished in a sauterne wine and chicken stock sauce with button mushrooms, baked at 375°F and garnished with green grapes.
Crisp breaded chicken cutlets topped with marinara and melted mozzarella and Parmesan, baked until bubbly. The Italian-American classic. Serves 4.
Thin chicken cutlets dredged in flour and sautéed golden, then finished in a bright pan sauce of lemon, capers, white wine and butter. Ready in 30 minutes; serves 4.
Chicken thighs and drumsticks braised in red wine with bacon, mushrooms and pearl onions until tender, in a rich, glossy sauce. A Burgundy classic. Serves 6.
Chicken browned in butter, then simmered over onions with paprika, mushrooms, raisins and heavy cream for about an hour. Serve over rice.
Easy oven fried chicken: skin-on pieces rolled in bottled Italian dressing and corn flake crumbs and baked at 375°F for 45 minutes.
Chicken marinated in soy sauce, onion and ginger, coated in cornstarch and oven-fried in margarine at 425°F, then baked in pineapple, mandarin orange and lemon juice. Serves 4.
A cut-up chicken spread with orange marmalade, soy sauce, garlic and ginger and baked at 350°F for an hour until sticky and glazed.
Country-style pork ribs baked in a soy, sherry, ginger and pineapple juice marinade, then finished with a sticky brown sugar and pineapple glaze. Serves 2 to 3.
A bubbling, spicy Korean stew of well-fermented kimchi and sliced pork belly simmered with onion, garlic and gochugaru, finished with soft tofu, green onion and green chile. Serves 4.
Quick Hanukkah potato latkes made in a blender with unpeeled potatoes, onion, egg, flour and baking powder, fried by the tablespoon and served with applesauce or sour cream.
A custardy bake of cottage cheese, eggs, American cheese, butter and leaf spinach set with a little flour. Serves 4 to 6 as a vegetable or luncheon entree.
Roasted poblano peppers stuffed with melting Monterey Jack, dipped in a fluffy egg batter, fried golden and served with a warm ranchero tomato sauce. Serves 4.
Thin-sliced boiled potatoes layered with a creamy American cheese sauce, baked covered then uncovered until golden. Make ahead or freeze. Serves 8.
Boxed hash browns with onions, rehydrated and mixed with Cheddar, sour cream, milk, onion and butter, topped with corn flake crumbs and baked at 375°F. Serves 6.
Whole potatoes sliced thinly almost all the way through, basted with butter and roasted until the fanned edges are crisp and the centers creamy, finished with bread crumbs and cheese. Serves 4.
Crisp cornstarch-coated tofu tossed in a sweet and savory garlic, ginger and soy glaze with green onions. Serves 4.
Mashed winter squash whipped with butter, egg, milk, sugar, flour and warm spices, topped with corn flake crumbs and baked at 350°F for 45 minutes.
Classic steakhouse creamed spinach: tender spinach folded into a garlic and shallot cream sauce with Parmesan and a pinch of nutmeg. Serves 4 to 6.
Mashed sweet potato wrapped around pineapple chunks, rolled in corn flake crumbs and melted butter and baked at 350°F for 25 minutes. Make them early in the day.
Crisp breaded eggplant slices layered with marinara, melty plant-based mozzarella and a nutritional-yeast "Parmesan," baked until bubbling. Serves 6.
A baked clam dip of minced clams, crushed Ritz crackers, melted butter, onion and lemon juice, baked at 350°F for 30 minutes and served hot with crackers.
Chicken wings marinated in Italian dressing, soy sauce and brown sugar and slow-baked at 325°F for 1 1/2 hours, turning often, until sticky and glazed.
A tangy, slightly sweet brown steak sauce of tomato, raisins, orange, Worcestershire, vinegar and spices, simmered and blended smooth. Makes about 2 cups.
Crab cakes packed with lump crab and just enough crackers and mayonnaise to hold them together, chilled, then pan-fried golden and served with a quick lemon remoulade. Makes 8.
