2,941 ande recipes

The easiest cake you'll ever make: dump apple pie filling, pineapple, yellow cake mix, coconut, and pecans into a pan, top with butter pats, and bake. No mixing, no fuss.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte recipe

Angel Hair Pasta With Fresh Tomato & Basil Sauce recipe

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Italian rice and spinach soup (minestrina) simmered in chicken broth with arborio rice, garlic, and olive oil, finished with freshly grated Parmesan. A light, brothy bowl from the Italian home cooking tradition.

Roasted spaghetti squash tosses forked-out strands with toasted pine nuts, fresh sage, grated Parmesan, and a drizzle of olive oil. A low-carb side that stands in for pasta in a weeknight pinch.

Stuffed butternut squash filled with wild rice, torn whole wheat bread, red onion, sage, thyme, and fresh orange juice. A hearty vegetarian main dish.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Elegant chilled sour cherry soup with dry red wine, heavy cream, and cherry liqueur. Cinnamon-spiced fruit course served cold in summer with mint and sour cream.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.