5,667 added recipes

Crispy baked chimichangas stuffed with spiced black beans, melted cheese, and fresh green onions. Skip the deep fryer for this healthier take on the classic Tex-Mex favorite.

Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.

Cranberry coffee cake with a crushed frosted flake cereal topping baked over whole cranberry sauce. A quick, one-pan breakfast cake that works warm or at room temperature.

Try this new take on breakfast that is made with apples, raisins and cottage cheese.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

Perfect make ahead chili to cozy up to on a cold Winter day.

Vegetarian stuffed cabbage rolls filled with grated potato, rice, and dill, slow-cooked in a tomato, apple, and ginger sauce. A hearty, meat-free crockpot dinner.

Brown lentils simmered in a fiery berbere and niter kebbeh sauce with tomatoes, cumin, and green peas. Scoop this hearty Ethiopian w'et up with injera for the full experience.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

A scrumptious vegetable dish made with asparagus, broccoli florets, carrots and spinach.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.

Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

Smother your chicken with this succulent recipe that will become one of your favorite recipes!