2,898 added recipes

Classic Singapore Sling cocktail with gin, cherry brandy, fresh lemon juice, and powdered sugar topped with club soda. A simple, refreshing highball drink.

Cucumber yogurt sauce with shredded cucumber, dill, scallions, and a splash of vinegar. A cool, tangy tzatziki-style dip that pairs with grilled meats, pita, or appetizers.

No-cook rum-flavored fruit sauce blended from ripe bananas, orange, plumped raisins, and lemon juice. A naturally sweet topping for pancakes, waffles, and French toast.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Candied spicy pecans coated in cinnamon sugar and egg white, slow-baked at low heat for one hour until crisp and caramelized. An addictive sweet-spiced nut snack or holiday gift.

Currant syrup made from mashed currants, raspberries, and sour cherries strained and dissolved with sugar into a concentrated fruit syrup. A three-berry preserve for drinks and desserts.

Slow-simmered Mexican pinto beans cooked with salt pork, onion, garlic, chili powder, cumin, and oregano. A four-hour, from-scratch bean pot that gets thick and rich without any mashing.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Root beer baked beans with bacon, barbecue sauce, dry mustard, and hot sauce simmered together on the stovetop. A sweet, smoky, slightly spicy side dish ready in 40 minutes.

Spicy fruit compote simmers dried fruit in port wine with cinnamon, cloves, and lemon, finished with fresh banana. A warming dessert or breakfast topping for yogurt, ice cream, or pancakes.

Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.