3,515 added recipes

Pretty pink jelly combining apple juice and fresh crushed strawberries with liquid pectin. Boils for just 1 minute. Seal with paraffin wax for shelf-stable preserves. Makes 3.5 cups.

A sweet and delicious "salad" made with crushed pineapple and dry roasted nuts.

Fiesta pasta with mostaccioli tossed in a taco-seasoned spaghetti sauce with kidney beans, bell peppers, and Monterey Jack cheese. A Mexican-Italian fusion one-pot weeknight dinner.

Fresh tropical fruit daiquiris blended with light rum, lime juice, and your choice of passion fruit, mango, papaya, or guava. Ready in 15 minutes, serves 6. Your new go-to party cocktail.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

This is truly an authentic Mexican recipe as her husband was from Mexico.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

Make your own cajun style vinegar by using this simple recipe.

Cranberry-apple Stilton bites on Melba toast with port-braised fruit, creamy blue cheese, and chopped walnuts. A make-ahead holiday appetizer that balances sweet, salty, and funky in one bite.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa.

Mediterranean green bean, zucchini and potato stew simmered in plum tomatoes with cayenne and fresh parsley. Vegan one-pot dinner ready in an hour.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Homemade dried orange or lemon peel air-dried at room temperature and ground into powder. A single-ingredient pantry staple that replaces citrus extract in baking, flavors teas, and punches up sauces.