Disclaimer

Food safety

Wash your hands, keep raw meat and poultry away from ready-to-eat food, and chill leftovers within two hours (one hour if the room is above 90°F). Cook poultry to an internal temperature of 165°F and ground meat to 160°F, measured with a food thermometer, as the U.S. government’s food-safety guidance advises. Reheat leftovers until steaming hot.

Allergies

Recipes may contain or be cooked near milk, eggs, wheat, soy, tree nuts, peanuts, fish or shellfish. Always read the labels of the products you buy. A “swap” we suggest is a cooking idea, not a promise that the result is safe for an allergy.

No nutrition or medical advice

We do not publish calorie or nutrient numbers, and nothing here is medical, dietary or nutritional advice. If you follow a medical diet, ask your doctor or a registered dietitian.

Results vary

Prep and cook times are estimates. Ovens, pans and ingredients differ, so use the visual and temperature cues in each recipe.

Independence

Diver Program Kitchen is an independent website. It is not affiliated with, endorsed by or sponsored by any brand, grocery chain, appliance maker or other recipe website. Recipes do not depend on a particular brand.

About our numbers

Statements about the size of our collection describe the recipes in our own database as of the date shown on the page. This website displays a selection; see the recipe index.