5,464 andre recipes

No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.

Yam chili with smashed canned yams, dried beans, tomato puree, barbecue sauce, chili powder, and cinnamon. A hearty vegetarian chili with natural sweetness from the yams.

Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.

Let lemons meet your chicken today with this easy crockpot recipe that will have you enjoy every single minute of dinner!

A quick no-cook lunch: canned tuna, white beans, and peppery arugula tossed in a lemon-garlic dressing, stuffed into whole wheat pitas with red onion. Ready in 15 minutes.

Lemony sweet potato pie with lemon extract, lemon zest, egg yolks, and milk in an unbaked pie shell. A Southern-style custard pie with bright citrus that cuts the sweetness.

Wok-fried tofu coated in a glossy, spicy sauce of chili paste, garlic, ginger, soy, and sesame oil. Quick Chinese-style vegetarian stir-fry that's bold and simple.

Hearty Sicilian soup with dried chestnuts, kidney beans, and rice simmered low and slow in a rustic broth with olive oil and aromatics. A stick-to-your-ribs bowl straight from the streets of Palermo.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Low-sodium pasta sauce simmered with tomato puree, white wine, garlic, shallots, and a pinch of nutmeg. A fresh, herb-bright marinara for weeknight pasta without the salt.

Homemade blueberry liqueur infuses crushed berries in vodka with lemon peel and clove for a deep ruby-purple cordial. A long, slow steep delivers a gift-worthy fruit liqueur.

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

Green beans and butternut squash glazed in currant jelly, garlic butter, basil, and lemon juice, topped with toasted walnuts. A make-ahead holiday side dish.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Italian pasta and bean soup (pasta e fagioli) simmers Great Northern beans with onion, carrot, celery, zucchini, and tomato paste, then finishes with al dente pasta. A rustic, hearty peasant-style bowl.