5,464 andre recipes

Bafla are Rajasthani wheat dough balls boiled in spiced moong dal, then baked until cracked and golden. Break them open, drizzle with ghee, and pour the aromatic dal right over top for a soul-warming vegetarian meal.

Lamb and fennel salad with a creamy Spanish-style hazelnut garlic dressing, endive, spinach, and crumbled goat cheese. An elegant salad with Mediterranean soul.

Crispy pan-fried tofu braised with bok choy, red peppers, and carrots in a savory rice wine and yellow bean sauce. A quick vegetarian Chinese stir-fry ready in under 30 minutes.

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

Sweet potato salad with crushed pineapple, green peas, and fresh parsley tossed in creamy dressing. A no-cook vegetarian side dish ready in 15 minutes.

Thai Noodles with Vegetable and Curry Sauce recipe

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

Tender eggplant simmered with tomatoes, bay leaves, caraway seeds, and a bright splash of lemon and red wine vinegar. A tangy, vegan-friendly side dish ready in 45 minutes.

A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Bean and barley vegetable casserole baked until the barley turns tender and absorbs all the tomato-basil broth. Kidney beans, lima beans, and fresh veggies under melted cheddar.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.