1,941 ande recipes

Tender shredded beef tacos topped with a bright cilantro cream sauce and salty cotija cheese. Slow-simmered beef with oregano and cloves for bold, authentic Mexican flavor.

Next time when you crave something sweet but not too rich, try this recipe. Within 10 minutes you will enjoy a creamy, chocolaty yet light treat.

Though it need a little long time to cook, good to try and all the time is worthy.

This 4th of July make-ahead dessert features multiple layers of sponge cake and strawberry and vanilla ice cream. Perfect to wow a crown this Independence day.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

This quick and easy salad is light and refreshing, it is a great side dish with any main dish.

Cooking a delicious meal takes no time, it is tasty and nutritious. You can serve it with steamed green beans or your favorite salad, or any kind of vegetables to give extra fibre and vitamin.

This no-baking cheesecake is creamy, rich and smooth, fresh berries give the fruity and refreshing taste.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.