5,667 added recipes

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Frijoles Borrachos simmer dried pinto beans with beer, bacon, jalapenos, tomato sauce, cumin, and oregano until thick and tender. Authentic Mexican drunken beans from scratch.

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

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

Hoppel Poppel tart with breakfast sausage, potatoes, onion, and fresh dill in a blind-baked butter pastry shell. A German-American brunch classic turned elegant.

Puffy apple pancake baked in a skillet over caramelized brown sugar apples with cinnamon, dusted with powdered sugar and served with a yogurt-applesauce sauce. A lighter Dutch baby.

Red lentil soup with crushed tomatoes, cumin, coriander, turmeric, and a tadka of popping mustard seeds. Vegan, high-fiber Indian dal broth with warming spice.

North Carolina BBQ sauce with a vinegar base, ketchup, chili powder, brown sugar, and black pepper. Thin, tangy, and made for pulled pork and ribs.

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

Red cherry almond barbecue sauce made with cherry pie filling and almond extract, blended smooth. A fruity, sweet glaze for grilled chicken, duck, ribs, or pork chops.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Sweet potato whip blended with carrots, chicken broth, nonfat yogurt, and cinnamon for a lighter, less sugary take on mashed sweet potatoes. A great make-ahead holiday side.

This is a hearty sweet and sour meat soup that can be used as a main dish.