2,568 added recipes

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

Lemony apple muffins brighten classic apple muffins with fresh lemon zest and juice plus 2 cups of grated green apple. Optional toasted pecans add crunch to a tender, fruit-packed crumb.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Salad dressing cranberry muffins use Miracle Whip in place of butter or oil for a strikingly tender crumb. Tart cranberries, bright orange zest, and orange juice concentrate make these holiday-ready.

A delicious, filling, and nutritious stew is an ideal dish on a chilly winter day. Serve it with some warm corn tortilla or a few slices of good bread.

Pumpkin muffins with cinnamon, golden raisins, and walnuts. Lightened up with skim milk, canola oil, and extra egg whites for a tender crumb without the butter weight.

Potato-bean soup is the dump-and-simmer one-pot supper: potatoes, cannellini beans, carrots, celery, garlic, and dill in chicken broth. Two hours, eight ingredients, weeknight gold.

Crisp, light Belgian waffles made with malted milk powder and whipped egg whites folded into the batter, then crowned with ice cream and a warm rum-spiked banana, strawberry, and pecan sauce.

Make your pasta dishes seem authentic with this spaghetti sauce made of Italian sausage, tomatoes and a variety of spices.

Fluffy bran pancake and waffle mix combines whole wheat, millet, and rice flours with bran for a high-fiber, make-ahead batter base. Whisk in eggs, milk, and honey for breakfast in minutes.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

Cowboy pintos are a hearty vegan bean pot: dried pintos slow-simmered with tomatoes, onion, carrot, celery, thyme and cilantro until creamy. Spoon it over rice or barley for a stick-to-your-ribs meatless bowl.

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.

Egg-free, dairy-free pancakes from a whole wheat and white flour blend with wheat germ. Vegan-friendly, fast, and budget-friendly breakfast that needs nothing but water.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

These delicious pancakes are made with whole wheat flour, cocoa powder, chocolate chips, and walnuts. Serve with maple syrup, ideal for breakfast or brunch.