1,139 alu recipes

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

Pizza on the grill with a homemade whole-wheat crust, creamy garlic-tomato sauce, and crumbled gorgonzola. Hot-grilled two-stage crust method delivers smoky char and crisp bottoms.

Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.

Pane di Mattina alla Siciliana is a sweet Sicilian breakfast bread enriched with eggs, butter, lemon zest, fennel seed, and Marsala-soaked raisins and currants. Sicily's answer to morning brioche.

Vegan broccoli pie with a silken tofu and tahini custard, nutritional yeast, and lemon juice in a pie shell. Creamy, savory, and completely dairy-free with a wheat germ topping.

Three-layer Kona coffee torte with ground walnuts in the batter, orange-mocha buttercream filling, and mocha frosting. A Hawaiian-inspired cake where coffee, chocolate, and citrus meet.

Homemade egg pasta layered with ricotta-spinach filling, fresh tomato-red wine sauce, mozzarella, and silky bechamel. A from-scratch vegetarian lasagna worth every minute.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Bow-tie pasta in a cheddar-Parmesan cheese sauce with sauteed broccoli, mushrooms, and red bell pepper. A veggie-loaded mac and cheese made from scratch on the stovetop.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

One chicken breast is turned into two individual chicken pot pies.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.