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10,000 recipes · page 265 of 417
Middle Eastern
Members
Our tested Pan-Seared Chicken Thigh Grain Bowl: golden, generous, and balanced with pomegranate...
Italian A slow-simmered take on Tofu Broth, built on garlic and basil and finished the way we like it....
Japanese
Members
Our tested Baked Pork Tabbouleh: izakaya-style, generous, and balanced with yuzu and sesame....
Middle Eastern This Middle Eastern Toast leans on sumac and onion to do the heavy lifting. We stir-fry the...
Mediterranean A sun-ripened take on Chickpea Bisque, built on garlic and chilli and finished the way we like...
Vietnamese
Members
Our tested Glazed Squash Slaw: fragrant, generous, and balanced with fish sauce and lime....
Spanish This Spanish Tabbouleh leans on tomato and olive oil to do the heavy lifting. We crisp the...
American Comfort Our tested Stir-Fried Chickpea Salad: loaded, generous, and balanced with smoked paprika....
American Comfort
Members
This American Comfort Slaw leans on smoked paprika to do the heavy lifting. We stir-fry the...
Spanish
Members
This Spanish Crumble leans on saffron to do the heavy lifting. We slow-cook the Halloumi for...
Indian Weeknight-friendly Chickpea Pudding with the ginger and green chilli we come back to again and...
Vietnamese
Members
The kind of Vietnamese plate you make on repeat. ginger and star anise, a proper braise, and a...
American Comfort
Members
Weeknight-friendly Turkey Flatbread with the black pepper we come back to again and again. Big...
French
Members
The kind of French plate you make on repeat. brown butter, a proper smoke, and a finish of...
Thai
Members
Our tested Crispy Lentil Hotpot: aromatic, generous, and balanced with lemongrass and lime....
Middle Eastern The kind of Middle Eastern plate you make on repeat. pomegranate and mint, a proper glaze, and...
Spanish The kind of Spanish plate you make on repeat. sherry and almond, a proper slow-cook, and a...
Korean
Members
The kind of Korean plate you make on repeat. garlic and scallion, a proper sear, and a finish...
Korean
Members
Weeknight-friendly Aubergine Dip with the doenjang we come back to again and again. Big...
Italian This Italian Tabbouleh leans on garlic and basil to do the heavy lifting. We glaze the Chicken...
Italian This Italian Toast leans on lemon and olive oil to do the heavy lifting. We braise the Tofu for...
Italian The kind of Italian plate you make on repeat. lemon and olive oil, a proper glaze, and a finish...
Vietnamese The kind of Vietnamese plate you make on repeat. caramel and pepper, a proper char, and a...
French A classic take on Pork Gratin, built on white wine and shallot and finished the way we like it....