10,000 added recipes

Baked sweet potatoes glazed with maple syrup, brown sugar, butter, and cinnamon. A classic Thanksgiving side dish that works with fresh or canned sweet potatoes.

If you work during the day, try this simple and delicious dish that will have you excited for dinner when you come home!

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

Easy refried beans made with canned pintos, bacon drippings, garlic, and onion. Mashed in the skillet for a quick, smoky side dish ready in 20 minutes.

Vietnamese-style marinated cubed beef with soy-garlic marinade and a bright lime dipping sauce. Bo luc lac (shaking beef) for an appetizer with toothpicks or main dish over jasmine rice.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

For the Nuwave oven, a quick and easy breaded chicken main dish.

Three-ingredient honey pancake syrup: honey thinned with warm water and a splash of vanilla. Pours like maple syrup without honey's cloying intensity, ready in 10 minutes for the breakfast table.

Unadulterated black bean soup with dried beans, ham hocks, red and yellow onion, pureed silky smooth and finished with dry sherry. A purist's approach with no spices masking the beans.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

These are super and duper, just like the name. Creamy, rich and heavenly delicious!

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

Homemade ricotta ravioli from scratch: a classic egg pasta dough rolled thin, filled with seasoned ricotta and Parmesan, sealed with a fork, and boiled just until tender. Simple, old-school Italian.

This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.

Cucumber dill sauce blends grated cucumber with plain yogurt, fresh dill, and grated onion for a cool, tangy condiment. Salt-drained cucumber keeps the texture thick, never watery.