10,000 added recipes

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Frozen blender margarita made with frozen limeade concentrate, tequila, and triple sec, using the empty can to measure. A slushy, salt-rimmed crowd-pleaser blended in minutes, no jigger needed.

Sausage and beans simmered with ketchup and Worcestershire, served platter-style with eggs, sliced avocado, and fresh orange for a hearty weekend brunch.

Tangy brown lentil soup brightened with vinegar and fragrant with coriander and garlic. Vegan, budget-friendly, and on the table in under an hour. A Middle Eastern kitchen staple.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

For those who don't eat potatoes, this puree makes a wonderful substitute.

The coriander, sugar and bland cheese balance the tartness of green tomatoes in this recipe.

Orange hollandaise sauce reduces fresh orange juice to a thick syrup then blends it with unsalted butter for a citrusy, buttery finish on eggs Benedict or asparagus.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Jalapeno pepper jelly made with fresh jalapenos, green bell pepper, apple cider vinegar, and sugar. A sweet-hot jelly for canning that pairs with cream cheese and crackers for an easy appetizer.

Gingerbread waffles with peach sauce blend molasses, brown sugar and warm spices into a cake-textured waffle, finished with glossy cornstarch-thickened peach syrup. A holiday-flavored weekend brunch.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

Simple and easy recipe, especially when you are hurry in the morning. And taste well too.

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.