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4,657 results (0.07 seconds)
 (21) - Total time: 30 mins - Prep time: 5 mins
This is from The America's Test Kitchen Family Cookbook. Quick and easy to make, and the tacos taste much better than fast food. You can adjust the spices to your liking, if necessary, and top with your favorite garnishes, such...
 (33) - Total time: 35 mins - Prep time: 25 mins
From the TV show, only one pan, easy clean-up and very good flavor.
 (6) - Total time: 20 mins - Prep time: 10 mins
My sister got this way of making cheeseburgers from America's Test Kitchen. It is by far the best cheeseburger I have ever tasted and is best cooked on the grill. I would compare the taste of this cheeseburger to a steakhouse...
 (20) - Total time: 45 mins - Prep time: 25 mins
These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter. The recipe is from Cooks Illustrated Magazine (May/June 2009).
 (16) - Total time: 50 mins - Prep time: 30 mins
To make slicing the pork chop easier, freeze it for 15 minutes. We prefer the distinctive flavor of Chinese black vinegar; look for it in Asian supermarkets. If you can't find it, a combination of red wine vinegar and balsamic...
 (6) - Total time: 1 hr 15 mins - Prep time: 15 mins
This has got to be my favorite banana bread. I have made so many from this website and others. The key is the frozen bananas.
 (4) - Total time: 25 mins - Prep time: 5 mins
From Cook's Country, October/November 2005: Be careful not to cook the meat beyond pink in step 1; if you let it brown at this point it will end up dry and crumbly. The meat will finish cooking once the liquid ingredients are...
 (5) - Total time: 40 mins - Prep time: 20 mins
From Cook's Country episode 111, "Midwestern Favorites." Use canned tomato sauce, not jarred spaghetti sauce.
 (3) - Total time: 3 hrs 30 mins - Prep time: 30 mins
From Cook's Country episode 111, "Midwestern Favorites." Baby back ribs are the classic cut for this.
 (8) - Total time: 2 hrs - Prep time: 20 mins
Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from...
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