2,898 added recipes

House Park beans are Texas-style pinto beans slow-boiled with chili powder, garlic, and a touch of sugar. No soaking, no meat, just simple seasoned pintos cooked low and long.

Homemade citrus Dijon mustard with fresh lemon, lime, or orange juice, honey, and grated zest. Four ingredients, no cooking, ages for two weeks then refrigerate.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Simple chickpea soup made from dried garbanzo beans simmered with onion and olive oil. Finished with lemon juice or vinegar for a bright, comforting Mediterranean-style broth.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Apple bagel broil with sliced apples, cinnamon sugar, and melted cheese on a toasted cinnamon raisin bagel. A sweet and savory 10-minute breakfast.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Homemade baking powder made from baking soda, cream of tartar, and cornstarch. Three ingredients, aluminum-free, and stores for months in a sealed container.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

No-cook couscous made by steeping the dry pasta in boiling water or broth off the heat. Five minutes of prep, 30 minutes of patience, and you have fluffy couscous ready for any North African dish.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Southwestern black beans simmered low with onion, garlic, green pepper, bay, and a whole orange tossed in for citrus brightness. The slow-cooked Tex-Mex side that doubles as a vegetarian main.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Whiskey grilling sauce with pineapple juice, soy sauce, fresh ginger, garlic, and a kick of bourbon. Five ingredients, 10 minutes, and ready to brush on chicken, steak, salmon, or pork.

Classic French Provencale sauce: a rich brown sauce brightened with chopped ripe tomato and fresh garlic. A versatile 3-ingredient pan sauce for steak, chicken, pasta, and roasted vegetables.