2,772 andre recipes

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

Sicilian garbanzo stew with chickpeas, potatoes, carrots, fennel seed, and thyme mashed into a thick, chunky vegetarian broth. A hearty Italian peasant stew ready in 40 minutes with no added fat.

Spicy cranberry relish sweetened with honey and simmered with a whole chopped orange, ginger, cinnamon, and cardamom. A warmly spiced, refined-sugar-free relish for Thanksgiving turkey and beyond.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.

Oatmeal with dates slow-cooks rolled oats in a double boiler until creamy, then folds in pitted dates for natural caramel sweetness. Cozy old-fashioned breakfast porridge.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

Salt-free seasoning blend with garlic powder, basil, star anise, oregano, and lemon zest. A homemade spice mix for low-sodium cooking that adds real flavor without the salt.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Frijoles a la charra (Mexican ranch-style beans) with bacon, jalapenos, tomato, and cilantro simmered in their own broth. A smoky, spicy pinto bean side dish ready in 35 minutes.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.

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.

Holiday crescent rolls filled with chopped cranberries, orange zest, ginger, and cracker crumbs. A quick, festive appetizer or snack using store-bought crescent dough.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.