10,000 added recipes

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.

A Tibetan style sauce for momos (Tibetan dumplings).

These delicious bites are made with almonds, crisp rice cereal, dried apricots, and coconut, then drizzled with some cream cheese-yogurt icing. They are perfect snack packed into your kid's lunchbox.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Corn muffins are great for breakfast, they are tasty, healthy and nutritious. It is so easy to make your own corn muffin mix, then store it into an air-tight container, whenever you feel like some corn muffins, there they are!

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.

A useful dry rub to add flavor to all kinds of poultry.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Hot pepper salsa for canning, made with banana peppers, green peppers, garlic, brown sugar, and apple cider vinegar. Sweet-hot ketchup-based relish, makes 12 jars.

Applesauce cake waffles spiced with cinnamon, nutmeg, and cloves. Fluffy from folded egg whites, these taste like fall in every crispy bite.

Grapes, dried apricots, figs, fresh salad greens and cooked turkey breast make a delicious, refreshing yet wholesome salad.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Slow cooker whole chicken poached with aromatics for 7-9 hours, served with a classic French-style cream sauce made from the cooking stock. A crockpot set-it-and-forget-it dinner.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

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Italian-leaning spiced black bean soup with basil, oregano, marjoram, and a finish of sherry and lemon. Pureed silky-smooth. High-fibre, gluten-free, garnished with chives and nonfat sour cream.